it, widening off towards the edge of the pudding. Near the edge place the small stars in a circle.
Preserved citron-melon will be still better for this purpose than the dry candied citron.
This is a very fine pudding; suitable for a dinner party, or a Fourth of July dinner.
A MARIETTA PUDDING.—Take a teacup-full of loaf-sugar broken up. On some of the largest lumps rub off the yellow rind of a large lemon. Then put all the sugar into a pint of rich cream; when the sugar is melted, set it over the fire, and when it comes to a boil, pour it hot over half a pound of fresh savoy biscuits or lady-fingers, (maccaroons will be still better,) laid in a deep dish. Cover the dish, and when the cakes are quite dissolved, stir the cream well among them. Beat eight eggs very light; and when the mixture is quite cold, stir the beaten eggs gradually into it. Add, by degrees, four peels of candied citron, cut into slips, and dredged with flour to prevent their sinking to the bottom. Put the mixture into a deep dish, and bake it. When done, sift sugar over the top. It may be eaten warm or cold. Send to table with it a sauce, made of fresh butter and white sugar, beaten together till very light, and flavoured with the juice of the lemon, whose rind was rubbed on the lumps of sugar, and also with some grated nutmeg.
Instead of citron you may put into this pudding a pound of Zante currants, (picked, washed, dried, and floured,) stirred gradually in at the last.
AN ORLEANS PUDDING.— Half fill a deep dish with almond sponge-cake sliced thin, or with sliced lady-cake. Grate the yellow rind of a lemon, and mix it among the cake; adding also the juice of the lemon, and sufficient white wine to moisten the cake, so that after
