then beat up five eggs and add them with half a pound of flour, a quarter of a pound of currants, two ounces of candied orange and lemon peel cut in thin slices, and a few drops of lemon essence; when these ingredients are well mixed and beaten, butter a pudding tin, pour in the mixture, and bake in a moderately quick oven.
CITRON PUDDING.
Cut in slices two ounces of citron, the same quantity of candied orange and lemon peel, add to them four ounces of loaf sugar, and four of fresh butter; line a dish with fine puff paste, and beat up to a froth the yolks of four eggs and the whites of two, fill the dish with these ingredients and bake half an hour. The dish should be shallow.
STEWED PEARS.
Peel, core, and quarter a dozen fine large baking pears, put them into a stewpan with half a pound of white sugar and sufficient cold water to cover them; with a small quantity of the peelings, a few cloves, and a little cochineal tied up
