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Citron Pudding

Yolks of 8 eggs. 3/4 pound sugar. 1/4 pound butter (melted). Two tablespoonfuls of cracker soaked in a teacup of new milk, and made into a paste with a spoon. A glass of wine, a little nutmeg, all well beaten together and poured over sliced citron, laid on a rich paste. After baking it, pour over it the whites beaten to a stiff froth, sweetened with four tablespoonfuls of powdered sugar, and flavored to the taste. Put it in the stove again, and bake a light brown.--Mrs. S. T.

Citron Pudding.

Yolks of 12 eggs. 1/2 pound butter. 1 pound sugar.

Stir in the butter while warming the eggs. Cut the citron in pieces and drop in the mixture. Have a rich paste, and bake in a quick oven.--Mrs. H.