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Snowball Pudding

Boil one quart of rich milk and then thicken it with a tablespoonful of flour or arrow-root. Beat up the yolks of four eggs with three tablespoonfuls of white sugar. Then pour the milk slowly into the eggs and sugar, stirring all the time. Pour this custard into a pudding dish and brown it slightly. Beat up the whites to a stiff froth, adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it on the custard (when browned) in the form of balls, as large as an egg. Set it back in the stove to brown a little.-Mrs. S. T.