Lemon Pudding

Two eggs, 2 cupfuls sugar, 4 tablespoonfuls corn-starch, 2 lemons, butter.

Beat the yolks of the eggs light, add the sugar; dissolve the corn-starch in a little cold water, stir into it 2 teacupfuls of boiling water; put in the juice of the lemons, with some of the grated peel. Mix all together with a teaspoonful of butter. Bake about 15 minutes. When done spread over the top the beaten whites of the eggs, and brown.

Baked Lemon Pudding

Three oz. crumbs, 3 oz. sugar, 3 oz. butter, the grated rind and juice of a lemon, 3/4 pint milk, 3 eggs, some good paste.

Mix the dry ingredients, pour over them the milk, made hot. When cold, add the eggs and lemon juice. Line a greased dish with thin paste, putting a double strip round the edge; pour the mixture into it, and bake in a moderate oven.