the juice of a lemon, a few drops of Chili vinegar, and a pinch of salt added to it.

Many persons like to prepare this sauce at table, but it is a mistake to attempt it unless you have a proper silver dish and spirit burner.

Lemon Pudding.

Put through a tin strainer a quarter of a pound of bread-crumbs, chop very fine a quarter of a pound of suet, mix with two eggs, the grated rind of a lemon and the juice, a quarter of a pound of sifted loaf-sugar and a very small pinch of salt. Butter a mould or basin, put in the pudding, cover with a paper cap, and steam it for three hours. Serve with sugar sifted over it and the following sauce round the base :-Mix one teaspoonful of cornflour and one of flour in a dessertspoonful of cold water, dissolve four or five lumps of sugar in a quarter of a pint of boiling water, stir the thickening into it, with either the juice of a lemon or a pinch of citric acid. Let it simmer up, stirring it all the time, and when finished put in a piece of butter the size of a walnut and stir until dissolved. Half a teaspoonful of extract of lemon (see page 243) may be added, but bought essences should be avoided, they give too pungent a taste to so delicate

a sauce.

Crème du Thé.

Put half an ounce of fine orange-flavoured Pekoe tea into an earthenware tea-pot, and pour on it a pint of boiling milk. Let it stand until nearly cold, when pour it off fine, and, if necessary, strain it to free it from every particle of leaf. Put the liquor into a bright stewpan, with enough lump-sugar to make it sweet; when it is hot, add to it a quarter of a pint of rich cream, and the yolks of five eggs. Stir over a slow fire until it becomes a thick custard. Stir occasionally until cold, when put it into a deep glass dish, and serve with a silver or glass ladle. Savoy finger biscuits should be handed round with it.