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Little Mary's Cup Puddings

Grate the rind of a large fresh lemon upon two ounces of finely-sifted sugar. Mix a dessert-spoonful of the juice with half a pint of cold water. Dissolve the sugar in this over the fire; add a quarter of a pound of butter, and a wine-glassful of sherry, or any other light wine, and when the butter is melted, pour the mixture out to cool. Mix four ounces of flour very smoothly with three well-beaten eggs, add the cooled liquid very gradually, and stir the batter over the fire for three minutes. Take some well-buttered cups, three-parts fill them with the mixture, and bake in a quick oven. Turn the puddings out of the cups before serving, and sift a little powdered sugar over them. Time to bake, half an hour. Probable cost, exclusive of the wine, 10d. Sufficient for six or eight persons.