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Custard Pudding, Boiled

IN- GREDIENTS for pudding sufficient for 6 persons.-1 pint of milk, 1 tablespoonful of flour, 4 eggs, flavouring to taste. AVERAGE COST, 7d.

Flavour the milk by infusing in it a little lemon-rind or cinnamon; whisk the eggs, stir the flour gradually to these, and pour bitter almonds, lemon, grated chocolate, or any flavouring ingredient that may be preferred. Line som round tartlet-pans with good puff-paste fill them with the custard, and bake in a moderate oven for about 20 minutes; then take them out of the pans; let them cool, and in the meantime whisk the whites of the eggs to a stiff froth; stir into this the pounded sugar, and spread smoothly over the tartlets a little of CUTLET, THE INVALID'S. this mixture. Put them in the oven again to set the icing, but be particular that they do not scorch; when the icing looks crisp, they are done. Arrange them, piled high in the centre, on a white napkin or paper.

TIME.-20 minutes to bake the tartlets; 5 minutes after being iced.

SEASONABLE at any time.

Note. The icing may be omitted on the top of the tartlets, and a spoonful of any kind of preserve put at the bottom of the custard instead: this varies both the flavour and appearance of this dish.