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Prince Frederick's Pudding

Rub two or three lumps of sugar upon the rind of a fresh lemon until all the yellow part is taken off. Crush them to powder with additional sugar to make up the weight to four ounces. Beat separately the yolks and whites of six eggs, and, when they are thoroughly whisked, put them together, and add the flavoured sugar and the strained juice of the lemon. Butter a tin mould, and half fill it with the mixture. Bake in a quick oven. Serve immediately before the pudding has time to fall. A sauce prepared as follows may be sent to table with it. Whisk two eggs thoroughly, and mix with them gradually a glassful of sherry or Madeira. Add a little sugar which has been rubbed upon lemon-rind and powdered. Pour the mixture into a saucepan, and stir it briskly over the fire until it is well frothed and very hot; it must not boil. Pour it round the pudding, and serve. Time to bake the pudding, ten to fifteen minutes. Probable cost, 10d., exclusive of the sauce. Sufficient for three or four persons.