Lemon Pudding. ✠
1 cup of sugar.
4 eggs.
2 tablespoonfuls corn-starch.
2 lemons—juice of both and rind of one.
1 pint milk.
1 tablespoonful butter.
Heat the milk to boiling, and stir in the corn-starch, wet with a few spoonfuls of cold water. Boil five minutes, stirring constantly. While hot, mix in the butter, and set it away to cool. Beat the yolks light, and add the sugar, mixing very thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream, and add gradually to the corn-starch milk, when the latter is cold. Stir all smooth, put in a buttered dish, and bake. Eat cold.