No. 32—BAKED LEMON PUDDING. Quantity for 6 Persons. 8 eggs ¼ lb. of sugar ½ lemon peel 1 tbsp. corn starch Juice of 1½ lemons Preparation: The 8 yolks of eggs are beaten ¼ hour with sugar, lemon juice and grated lemon peel, the corn starch and beaten whites of eggs added last. Butter a baking dish, fill in the pudding and bake 15 minutes. No. 33—BAKED POTATO PUDDING. Quantity for 6 Persons. ½ lb. boiled, grated potatoes 6 eggs ½ pt. of cream ¼ lb. of sugar 1 grated lemon rind Preparation: Cream the yolks of eggs and sugar, add the grated lemon peel, grated potatoes, cream, beaten whites of eggs, and mix well. Put the batter into a buttered baking dish and bake in oven 45 minutes. Serve with a fruit sauce. No. 34—BAKED POTATO PUDDING. To be Served with Meat. Quantity for 6 Persons. 8 medium-sized potatoes 1⁄10 lb. of butter 2–3 eggs ½ tbsp. Parmesan cheese 1 pinch of pepper Salt to taste Preparation: The potatoes are boiled, peeled and grated. Cream the butter with the yolks of eggs, add the potatoes, cheese, salt, pepper and beaten whites of eggs. Butter a casserole or pudding dish, put the pudding in, sprinkle bread crumbs and pieces of butter over the top and bake in oven 45 minutes. No. 35—BAKED CHARLOTTE PUDDING. Quantity for 6 Persons. 6 rolls ½ pt. of milk almonds ¼ pt. of white wine ¼ lb. of sugar ½ cup of blanched, ground ½ cup of raisins ½ grated lemon peel 4 eggs Preparation: The rolls are soaked in milk and wine, add ground almonds, sugar, raisins, lemon peel, yolks of 4 eggs and lastly the beaten whites of eggs. A baking dish is buttered, the pudding filled in and baked in oven 45 minutes. A fruit or wine sauce is served with the pudding. No. 36—BAKED ALMOND PUDDING. Quantity for 6 Persons. 8 eggs ¼ lb. blanched, ground almonds ¾ cup of sugar ¼ lb. fine flour Preparation: The yolks of eggs, almonds and sugar are stirred 20 minutes, then the flour and whites of eggs added. A pudding dish is buttered, the pudding filled in and baked 45 minutes. No. 37—BAKED YORKSHIRE PUDDING. Quantity for 6 Persons. 1 egg 1 white of egg ½ pt. of milk 1 pinch of salt 6 tbsps. of butter 6 tbsps. of mutton suet 1 cup of flour Preparation: Egg, white of egg, milk and flour are mixed well. Butter is heated in a pudding dish, the batter put in, the suet heated and poured over and the pudding baked in a hot oven 20 minutes. No. 38—BAKED CHOCOLATE PUDDING. Quantity for 6 Persons. 1¼ pts. of milk ¼ lb. of sweet chocolate 4 tbsps. of flour ¼ lb. of sugar ¾ cup of butter 7 eggs 1 tsp. of vanilla