Lemon Soufflee. — -2 oz. each flour, sugar, and butter, f pint milk, 2 lemons, 5 eggs, yolks of 3 only. Mix the flour very smoothly with a very little milk, then stir in the rest of the milk and add the sugar and grated rind of the lemons and the butter. Stir over the fire till the mixture thickens and is quite smooth, but only let it boil gently. Pour it into a basin, and when it is I 10 SWEETS. nearly cold add the beaten yolks of three eggs ; then add the juice of the lemons, and lastly stir in the whites of five eggs whisked to a stiff froth. Butter a soufflee mould and fill it half full with the mixture, and bake in a moderate oven for thirty or forty minutes. Serve the soufflee immediately, or it will fall. Madeira Pudding'. — The weight of four eggs in flour, sugar, and butter, a little grated lemon rind. Beat the eggs and gradually dredge in the flour and sugar, then beat the butter to a cream and add the other ingredients to it and beat for a few minutes. Butter a mould, pour in the mixture, and bake in a quick oven about half an hour. Turn out, and serve hot with a sauce of fruit syrup made hot and put in a sauce-boat. Marmalade Bread and Butter Pudding. — 2 eggs, 1 pint milk, 1 oz. sugar, bread and butter, marmalade. Make a custard of the milk, sugar, and eggs by boiling the milk and sugar and pouring it over the well-beaten eggs, stirring all the time. Have ready some slices of thin bread and butter spread with marmalade, and lay them in a buttered pie-dish until it is half full. Make the custard very hot, but not boiling, and pour it over the bread and butter and marmalade. Put a plate on the top to prevent it rising, and let it soak half an hour. Take off the plate before baking. Bake in a quick oven and turn it out of the dish to serve. Boiled Marmalade Pudding. — 2 eggs, their weight in flour, butter, and castor sugar, 1 tablespoon of marmalade, 1 teaspoon of baking powder. Rub the flour through a sieve with the baking powder and beat the eggs well, the yolks and whites separately. Beat the butter to a cream with the sugar, add the flour gradually, and then the marmalade. Stir in the yolks of the eggs, and lastly the stiffly beaten whites, and pour into a well-buttered mould and steam for an hour and a half. When it is turned out put some marmalade on the top of the pudding and serve arrow- root wine sauce (page 84) with it. Marmalade Custard Pudding. — i lb. of fine bread- SWEETS. I 1 1 crumbs, ^ pint of milk, 2 eggs, i lb. marmalade, b an oz. of buttei, 1 tablespoon of sugar. Beat the butter and sugar together, add the yolks of the eggs (well beaten), the milk and bread- crumbs, and lastly the whites of the eggs stiffly beaten. 1 ut a layer of this in a well-buttered dish, then a layer of marma- lade, then of the other ingredients, and so on till the dish is full, taking care to have the custard mixture at the top. Bake in a moderate oven about three quarters of an hour. ✪ Lemon Pie

AI-modernized reading of the original text

Lemon Soufflee. — -2 oz. each flour, sugar, and butter, f pint milk, 2 lemons, 5 eggs, yolks of 3 only. Mix the flour very smoothly with a very little milk, then stir in the rest of the milk and add the sugar and grated rind of the lemons and the butter. Stir over the fire till the mixture thickens and is quite smooth, but only let it boil gently. Pour it into a basin, and when it is I 10 nearly cold add the beaten yolks of three eggs ; then add the juice of the lemons, and lastly stir in the whites of five eggs whisked to a stiff froth. Butter a soufflee mould and fill it half full with the mixture, and bake in a moderate oven for thirty or forty minutes. Serve the soufflee immediately, or it will fall. Madeira Pudding. — The weight of four eggs in flour, sugar, and butter, a little grated lemon rind. Beat the eggs and gradually dredge in the flour and sugar, then beat the butter to a cream and add the other ingredients to it and beat for a few minutes. Butter a mould, pour in the mixture, and bake in a quick oven about half an hour. Turn out, and serve hot with a sauce of fruit syrup made hot and put in a sauce-boat. Marmalade Bread and Butter Pudding. — 2 eggs, 1 pint milk, 1 oz. sugar, bread and butter, marmalade. Make a custard of the milk, sugar, and eggs by boiling the milk and sugar and pouring it over the well-beaten eggs, stirring all the time. Have ready some slices of thin bread and butter spread with marmalade, and lay them in a buttered pie-dish until it is half full. Make the custard very hot, but not boiling, and pour it over the bread and butter and marmalade. Put a plate on the top to prevent it rising, and let it soak half an hour. Take off the plate before baking. Bake in a quick oven and turn it out of the dish to serve. Boiled Marmalade Pudding. — 2 eggs, their weight in flour, butter, and castor sugar, 1 tablespoon of marmalade, 1 teaspoon of baking powder. Rub the flour through a sieve with the baking powder and beat the eggs well, the yolks and whites separately. Beat the butter to a cream with the sugar, add the flour gradually, and then the marmalade. Stir in the yolks of the eggs, and lastly the stiffly beaten whites, and pour into a well-buttered mould and steam for an hour and a half. When it is turned out put some marmalade on the top of the pudding and serve arrowroot wine sauce (page 84) with it. Marmalade Custard Pudding. — i lb. of fine bread- I 1 1 crumbs, ^ pint of milk, 2 eggs, i lb. marmalade, b an oz. of buttei, 1 tablespoon of sugar. Beat the butter and sugar together, add the yolks of the eggs (well beaten), the milk and breadcrumbs, and lastly the whites of the eggs stiffly beaten. 1 ut a layer of this in a well-buttered dish, then a layer of marmalade, then of the other ingredients, and so on till the dish is full, taking care to have the custard mixture at the top. Bake in a moderate oven about three quarters of an hour.

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Lemon PieLemon SouffleeMadeira PuddingMarmalade Bread and Butter PuddingBoiled Marmalade PuddingMarmalade Custard Pudding

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