_A Lemon Pudding_.
1. Grate the yellow of the peals of three lemons, then take two whole
lemons, roll under your hand on the table till soft, taking care not
to burst them, cut and squeeze them into the grated peals.
2. Take ten ounces soft wheat bread, and put a pint of scalded white
wine thereto, let soak and put to No. 1.
3. Beat four whites and eight yolks, and put to above, adding three
quarters of a pound of melted butter, (which let be very fresh and
good) one pound fine sugar, beat all together till thorougly mixed.
4. Lay paste No. 7 or 9 on a dish, plate or saucers, and fill with
above composition.
5. Bake near 1 hour, and when baked--stick on pieces of paste, cut
with a jagging iron or a doughspur to your fancy, baked lightly on a
floured paper; garnished thus, they may be served hot or cold.
_Puff Pastes for Tarts_.
No. 1. Rub one pound of butter into one pound of flour, whip 2 whites
and add with cold water and one yolk; make into paste, roll in in six
or seven times one pound of butter, flowring it each roll.
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