Boiled Lemon Pudding

Put over the fire in an agate vessel 2 1/2 cups water or milk, and 1 cup sugar. When this is boiling stir into it 4 heaping teasp cornstarch dissolved in 1/2 cup water. Let this boil a few minutes, stirring constantly, then remove from fire and add the juice and grated rind of 3 lemons, the beaten yolks of 3 eggs, and 1 teasp butter. Fill small preserve dishes with this mixture and let them stand a while to allow the pudding to thicken and get cold. When ready to serve top off each dish with a meringue made of the beaten whites of the eggs, powdered sugar, and a little lemon flavoring.-[Mrs. C. von W., N. J

Frosted Lemon Pudding

To 1 pt bread or cake crumbs (or both mixed) add 1 qt milk, the juice and grated rind of 1 lemon, the beaten yolks of 3 eggs, 4 tablesp sugar, and a pinch of salt. Turn into a well buttered pudding dish and bake. When done cover with a frosting made of the whites of the eggs and 3 tablesp powdered sugar, and return to the oven to brown slightly.-[N. P., N. H,