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 hours; turn it out, strew sifted sugar over and serve warm with the lemon sauce, or not, at pleasure.

LEMON PUDDING, COLD.

One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of cornstarch, one pint of milk, one tablespoonful of butter and the juice and rind of two lemons.  Wet the cornstarch in some of the milk, then stir it into the remainder of the milk, which should be boiling on the stove, stirring constantly and briskly for five minutes.  Take it from the stove, stir in the butter and let it cool.  Beat the yolks and sugar together, then stir them thoroughly into the milk and cornstarch.  Now stir in the lemon juice and grated rind, doing it very gradually, making it very smooth.  Bake in a well-buttered dish.  To be eaten cold.  Oranges may be used in place of lemons.  This also may be turned while hot into several small cups or forms previously dipped in cold water, place them aside; in one hour they will be fit to turn out.  Serve with cream and sugar.  Should be boiled altogether, not baked.