Ingredients. - Ten eggs. Two ounces of powdered sugar. One gill of milk. Half a pint of good cream. A teaspoonful of essence of vanilla. Time required, about one hour and twenty minutes.

To make an Alexandra Pudding:

1. Put a saucepan of warm water on the fire to boil.

2. Put the yolks of ten eggs into a basin. (The whites of five of the eggs should be put in another basin; put the others aside.)

3. Stir into the yolks of the eggs two ounces of powdered sugar.

4. Add one gill of milk and half a pint of good cream.

5. Whip the whites of the five eggs slightly with a whisk or knife.

6. Take a plain tin mould (about one pint) and butter it inside; cover the bottom with three rounds of buttered paper.

7. Add the whipped whites of the eggs and a teaspoon-ful of essence of vanilla to the mixture in the basin, and stir all lightly together.

8. Pour the mixture through a strainer into the mould, and tie over it a piece of stiff paper with a string.

9. When the water in the saucepan boils, stand in the mould. (The water should reach only half-way up the mould, or it will boil over and spoil the pudding.)

10. Let it simmer gently until the pudding is quite firm. (It will take about one hour and a quarter.)

N. B. - It must on no account boil fast.

11. After that time, take the pudding out of the saucepan and stand it in ice.

12. For serving, take off the buttered paper and turn the pudding carefully out on to a dish, and ornament it with red currant jelly according to taste.