ur. Serve it up with rich sauce.

286. _Lemon Pudding._

Grate the rind of two fresh lemons, being careful not to grate any off
the white part. Squeeze the juice out of the lemons, and strain it, to
separate it from the seeds. Mix it with six large spoonsful of fine
white sugar. Take a quart of milk, and mix it with the rind of the
lemons, a couple of table-spoonsful of pounded crackers, and a
table-spoonful of melted butter. Beat six eggs to a froth, and stir them
into the milk. Stir in the lemon-juice and sugar last, and then turn the
whole into a pudding dish that has a lining and rim of puff paste. Bake
it from twenty-five to thirty minutes. It should not be eaten till it is
cold.

287. _Almond Pudding._

Turn boiling water on three-quarters of a pound of sweet almonds. Let
them remain in it till the skins will slip off easily--rub the skins off
with a dry cloth. When they are perfectly dry, pound them fine, with a
table-spoonful of rosewater. Beat six eggs to a froth, then mix them
with four table-spoonsful of powdered sugar--put them into a quart of
milk, with three table-spoonsful of pounded crackers, a quarter of a
pound of melted butter, four ounces of citron, and the pounded almonds.
Line a pudding dish with pastry, put round it a rim of puff paste, turn
in the pudding, and bake it about half an hour. The pudding should be
eaten cold.

288. _Tapioca Pudding._

To a quart of warm milk put eight table-spoonsful of tapioca. Let it
soak till it softens, then stir it up, and put to it a couple of
table-spoonsful of melted butter, four beaten eggs, and cinnamon or mace
to the taste. Mix four table-spoonsful of white powdered sugar with a
wine glass of wine, and stir it into the rest of the ingredients. Turn
the whole into a pudding dish that has a lining of pastry, and bake it
immediately.

289. _Sago Pudding._

Rinse half a pound of sago in hot water, till it is thoroughly
cleansed--then drain off the water, and boil the sago in a quart of
milk, with a stick of cinnamon or mace. Stir it constantly, or it will
burn. When soft, take it from the fire, take out the stick of cinnamon,
and put in a quarter of a pound of butter. Mix a wine glass of wine with
four large spoonsful of fine white sugar, and stir it into the
sago--add, when cold, five beaten eggs, and bake the pudding in a deep
dish, with a lining and rim of pastry. Strew over the pudding a quarter
of a pound of Zante currants, and bake it d