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Transparent Pudding

Whisk eight eggs thoroughly. Put them into a saucepan with half a pound of powdered sugar, half a pound of fresh butter, and any flavouring that may be preferred, either grated lemon-rind, grated nutmeg, or almond flavouring. If fresh lemon-rind is used, a little lemon-juice may be added as well. Stir the mixture over the fire until it thickens, then pour it out to cool. Line the edges of a buttered baking-dish with good pastry, pour in the mixture, and bake the pudding in a moderate oven. It may be served either cold or hot--whichever is the more convenient. A little powdered sugar should be sifted over the pudding before it is sent to table. Time to bake, three-quarters of an hour. Probable cost, 2s. 2d. Sufficient for four or five persons.