quarter of a pound of fresh butter. The paste must be made with as
little water as possible. Roll it out in a circular sheet, thin in
the centre, and thicker towards the edges, and just large enough
to cover the bottom, sides, and edges of a soup-plate. Butter the
soup-plate very well, and lay the paste in it, making it neat and
even round the broad edge of the plate. With a sharp knife, trim
off the superfluous dough, and notch the edges. Put in the mixture
with a spoon, and bake the pudding about half an hour, in a
moderate oven. It should be baked of a very light brown. If the
oven is too hot, the paste will not have time to rise well. If too
cold, it will be clammy. When the pudding is cool, grate
loaf-sugar over it.

Before using lemons for any purpose, always roll them awhile with
your hand on a table. This will cause them to yield a larger
quantity of juice.


ORANGE PUDDING.

One large orange, of a deep colour, and smooth thin rind.
One lime.
A quarter of a pound of powdered white sugar.
A quarter of a pound of fresh butter.
Three eggs.
A table-spoonful of mixed wine and brandy.
A tea-spoonful of rose-water.

Grate the yellow rind of the orange and lime, and squeeze the
juice into a saucer or soup-plate, taking out all the seeds.