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Jelly Pudding

Soak the thin rind of a fresh lemon in two table-spoonfuls of spring water for half an hour. While it is soaking, beat five ounces of fresh butter to a cream, add four ounces of pounded and sifted sugar, and, very gradually, the yolks of three eggs, well beaten. Line a small pie-dish with good puff paste. When it is time for the pudding to be baked, mix with it the strained lemon-water, and the whites of the eggs, beaten to a solid froth, and bake in a quick oven. Time, twenty minutes to bake. Probable cost, 10d. Sufficient for three persons.