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Bakewell Pudding

(Derbyshire.) Line a dish with puff paste, then a layer of gooseberry or peach jam, and some chopped candied peel. Fill with a custard made of the yolks of 6 eggs and 3 whites, 5 ounces of melted butter, 6 ounces of sugar, and a glass of lemon brandy, or any old-fashioned wine or cordial, with sufficient milk to make it smooth. Bake 3/4 hour, and serve cold, in the same dish. MARROW PUDDING. (A famous old dish at Cambridge.) Chop finely 3/4 pound of beef marrow and 6 ounces of bread-crumbs. Add 1/4 pound sugar, 1/4 pound currants, 2 beaten eggs, a spoonful of brandy, 2 spoonfuls of sherry, 1/4 pound of chopped and mixed candied peel and citron. Beat and pour into a mould, bake it 1 hour, and turn out, with custard sauce around it.