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Transparent Pudding

8 eggs, beaten very light. 1/2 pound of sugar. 1/2 pound of butter. Nutmeg, mace, or any spice for flavoring.

Put it on the fire in a tin pan, stirring constantly till it begins to thicken. When cool, pour it over a rich paste, and bake over a moderate fire. Add citron, if you like.--Mrs. Dr. E.

Transparent Pudding. 1/4 pound of sugar. 1/4 pound of butter. Dessertspoonful of rose water. Stir well till light.

Beat four eggs very light, and add to the other ingredients. Butter the baking-dish, line with stale cake, sliced thin, which you may cover with sweetmeats of any kind. Pour the mixture on, and bake for nearly an hour.--Mrs. I. H.

Transparent Pudding.

Yolks of 10 eggs; whites of 2. 1 pound of sugar. 1/2 pound of butter. Season with nutmeg.

Make pastry, on which put a layer of citron or any other fruit. Pour the mixture over it and bake. Beat the remaining whites to a froth. Add a teacup of powdered sugar, flavor to taste, and pour over the top of the pudding after baking. Then put it again in the stove, a few minutes, to brown.-Mrs. E.