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Individual Lemon Puddings

Make the mixture for the lemon pudding of the preceding receipt. Instead of baking stir it over the fire in a bright saucepan till it becomes thick and pasty. Beat 4 or 6 more yolks quite light and stir them in; then beat all the whites left over to a stiff froth and mix them in likewise. Bake in cups or paper cases. If wished to ornament these small puddings make some meringue and drop a tablespoonful on top while baking, when done fawn color drop some spots of bright red currant jelly on top of that. Send straight from the oven to the table, as they soon fall.

Already there are two or three ways indicated of "topping off" with meringue--plain; with a crusting of sugar on top; and with spots of red jelly on the white; ways that are equally applicable to florentines, fruit compotes and other dishes. The next specimen gives another variation.