Scotch Pudding

To six ounces of Robinson's Patent Barley add six ounces of sifted sugar, mix both together with one quart of milk in a stewpan, then add four ounces of fresh butter, a pinch of salt, the rind of a lemon rubbed on sugar, and a wine-glassful of whisky. Stir the whole on the fire until it boils, and then work the batter perfectly smooth; next, work in six yolks of eggs, and then lightly mix in six whites of eggs whisked into a firm froth; pour the batter into a slightly buttered pie-dish, and bake the pudding in moderate heat.

No. 6