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Sweetmeat Pudding

Yolks of 10 eggs. Whites of 2. 1 pound of sugar.

Half a pound of butter, beaten with the sugar, and poured over pastry, on which is placed a layer of sweetmeats and a layer of some other preserves. Any two kinds of preserves may be used.-Mrs.--.

Sweetmeat Pudding. 1/2 pound of sugar. 1/2 pound of butter. Juice and rind of one lemon. 8 eggs. Mix the eggs, well beaten, with the sugar. Melt the butter and pour into the mixture. Line a dish with rich pastry, on which lay sweetmeats, damson, or peach preserves, or any other kind that may be convenient. On this, place one layer of the mixture above mentioned, then another of sweetmeats. Put a layer of the mixture on top, and bake.