eaten
to a stiff froth; in the meantime pour over 1/4 pound vanilla wafers
and 1/2 pound macaroons, some Madeira or sherry wine and sprinkle with
finely sifted bread crumbs; put a layer of the bread mixture, an
inch in thickness, into the form and cover it with a layer of
macaroons and wafers; then bread again; continue in this way until
all is used, the last layer being the bread mixture; close the form
tightly and boil 2 hours; serve with wine cream or hard sauce;
sufficient for 12 persons.

347. +Lemon Pudding (baked).+-- Stir 1 cup butter to a cream and add
by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and
juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and
lastly the whites of the eggs, beaten to a stiff froth; line a
pudding dish with rich pie crust, put in the mixture and bake 1
hour. Or take 1/4 pound stale sponge cake, broken into small pieces,
the juice of 4 lemons and the grated rind of 2, 1-1/2 cups sugar, 1
pint cream, a little salt and nutmeg, the yolks of 6 eggs and the
beaten whites of 3; put this into a pudding dish lined with pie
crust and bake 1/2 hour.

348. +Zwieback Pudding, No. 2.+-- Soak 1/2 pound zwieback in 1 pint
milk; stir 1/4 pound butter with 3 tablespoonfuls sugar to a cream;
add by degrees the yolks of 6 eggs, 1/4 teaspoonful cinnamon and 1 cup
finely chopped almonds; add lastly the zwieback and the whites of
the eggs beaten to a stiff froth; put the mixture into a well
buttered pudding form and boil 1 hour; serve with wine sauce.

349. +Pumpernickel Pudding.+-- Cut some stale pumpernickel into
slices and dry them in the oven; then lay on a board, roll fine and
sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls
dripping or 1/2 cup finely chopped suet, 5 tablespoonfuls sugar, 1
teaspoonful cloves, the same quantity of cinnamon and the grated
rind and juice of 1 lemon; stir the yolks of eggs and sugar to a
cream; add by degrees the dripping, bread crumbs and other
ingredients; add lastly the beaten whites of the eggs; fill this
into a well buttered form and boil 1-1/2 hours; serve with lemon or
brandy sauce; sufficient for a family of 6 persons. This pudding is
the equal of a fine plum pudding.

350. +Vienna Pudding.+-- Stir 1/4 pound butter with 1 cup sugar to a
cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the
grated rind of 1/2 lemon and the juice of 2; set this in a vessel of
boiling water and stir over the fire till it