Ingredients,-Six apples. Three ounces of moist sugar. One lemon. Two ounces of butter. Three eggs. Puff-paste.

Time required, about one hour and one-quarter.

To make an Amber Pudding:

1. Take six large apples, peel them, cut out the core, and cut them up into slices.

2. Put the apples into a stewpan, with three ounces of moist sugar and two ounces of butter.

3. Take a lemon, wipe it clean with a cloth, and peel it as thin as possible with a sharp knife.

4. Cut the lemon in half and squeeze the juice through a strainer into the stewpan.

5. Also add the lemon-peel.

6. Put the stewpan on the fire and let it stew till the apples are quite tender (it will take about three-quarters of an hour).

7. Place a hair sieve over a large basin.

8. When the apples are sufficiently stewed, pour them on to the sieve and rub them through into the basin with a wooden spoon.

9. Stir the yolks of three eggs into the basin.

10. Take a pie-dish (about one pint), and line the edge with puff-paste (see " Pastry," Lesson First).

N. B. - If you have no puff-paste, short paste (see " Pastry," Lesson Second) will do.

11. Pour the mixture into the pie-dish, and put it in the oven (the heat should be 240°) for twenty minutes.

12. Whip the whites of the eggs to a stiff froth.

13. When the pudding is a light-brown, take it out, spread the whipped whites of the eggs over the top, and sift about a dessertspoonful of powdered sugar over it.

14. Put the dish back in the oven till the icing is a light-brown; the pudding is then ready for serving.