Lemon-pudding.
Beat the yolks of two eggs in a pudding-dish; add two cupfuls of sugar. Dissolve four table-spoonfuls of corn starch in a little cold water. Stir into it two tea-cupfuls of boiling water. Put in the juice of two lemons, with some of the grated peel. Mix all together with a tea-spoonful of butter. Bake it about fifteen minutes. When done, spread over the top the beaten whites of the eggs sweetened, and let it color a moment in the oven. To be eaten hot or cold.