the whites only of four eggs. Then gradually add the sugar (a little at a time) to the beaten white of an egg. Have ready in a pan, a pint of cream or rich unskimmed milk. Stir into it by degrees the mixture of white of egg and sugar, alternately with four heaped table-spoonfuls or four ounces of sifted flour. When the whole is mixed, stir it long and hard; and then transfer it to a deep dish, the inside of which must be slightly buttered. Bake it from half an hour to three quarters; and when done sift powdered sugar over the top. Send it to table warm, with a sauce of equal quantities of fresh butter and powdered white sugar stirred together to a light cream, and flavoured with lemon-juice and grated nutmeg.
This pudding will be found very delicate. For a large one, take the whites of eight eggs, the rind of two large lemons, half a pound of sugar, a quart of cream or rich milk, and eight heaped table-spoonfuls of flour.
BOILED LEMON PUDDING.—Grate very fine as many bread-crumbs as will weigh half a pound. Take half a pound of broken up loaf-sugar, and on some of the lumps rub off the yellow rind of two large lemons, or three small ones, having first rolled the lemons under your hand upon a table to increase the juice. Then powder finely all the sugar, including the lumps on which the lemon-rind has been rubbed. Cut up in a deep pan a quarter of a pound of fresh butter. Add to it half the powdered sugar, and stir them hard together till very light and thick. Beat six eggs till as light as possible; and then (having stirred in two table-spoonfuls of sifted flour) add them gradually to the beaten butter and sugar, in turn with the bread crumbs, a little at a time of each. Squeeze the juice of the lemons through a strainer, and mix it with the remaining sugar. Then add that sugar, gradually, to the other ingredients, and stir
