nd while you make the rest. Now set the milk in
a suitable dish into another of boiling water, let the milk get
boiling hot, add a piece of butter as large as a nutmeg, the
cornstarch made smooth with a little cold milk, and the well-beaten
yolks of the eggs and a little flavoring. Stir it all well together
until it is smooth and cooked. Set it off and pour it over the
oranges. Beat the whites to a stiff froth, adding two tablespoonfuls
of sugar, spread over the top for frosting. Set into the oven a few
minutes to brown. Eat cold. Berries, peaches and other fruits may be
substituted.

BAKED LEMON PUDDING. (Queen of Puddings.)

_Ingredients._--One quart of milk, two cupfuls of bread crumbs, four
eggs, whites and yolks beaten separately, butter the size of an egg,
one cupful of white sugar, one large lemon--juice and grated rind.
Heat the milk and pour over the bread crumbs, add the butter, cover
and let it get soft. When cool, beat the sugar and yolks and add to
the mixture, also the grated rind. Bake in a buttered dish until firm
and slightly brown, from a half to three-quarters of an hour. When
done, draw it to the door of the oven and cover with a meringue made
of the whites of the eggs, whipped to a froth with four tablespoonfuls
of powdered sugar and the lemon juice; put it back in the oven and
brown a light straw color. Eat warm, with lemon sauce.

LEMON PUDDING.

A small cupful of butter, the grated peel of two large lemons and the
juice of one, the yolks of ten eggs and whites of five, a cupful and a
half of white sugar. Beat all together and, lining a deep pudding-dish
with puff paste, bake the lemon pudding in it; while baking, beat the
whites of the remaining five eggs to a stiff froth, whip in fine white
sugar to taste, cover the top of the pudding (when baked) with the
meringue and return to the oven for a moment to brown; eat cold, it
requires no sauce.

BOILED LEMON PUDDING.

Half a cupful of chopped suet, one pint of bread crumbs, one lemon,
one cupful of sugar, one of flour, a teaspoonful of salt and two eggs,
milk. First mix the suet, bread crumbs, sugar and flour well together,
adding the lemon peel, which should be the yellow grated from the
outside, and the juice, which should be strained. When these
ingredients are well mixed, moisten with the eggs and sufficient milk
to make the pudding of the consistency of thick batter; put it into a
well-buttered mold and boil for three and a half