Boiled Lemon Pudding.
2 cups of dry bread-crumbs.
1 cup powdered beef-suet.
4 table-spoonfuls flour—prepared.
½ cup sugar.
1 large lemon. All the juice and half the peel.
4 eggs—whipped light.
1 cup of milk—a large one.
Soak the bread-crumbs in the milk; add the suet; beat eggs and sugar together and these well into the soaked bread. To these put the lemon, lastly the flour, beaten in with as few strokes as will suffice to mix up all into a thick batter. Boil three hours in a buttered mould.
Eat hot with wine sauce.
Wayne Pudding (Good).
2 full cups of prepared flour.
½ cup of butter.
1 cup of sugar—powdered.
½ pound Sultana raisins, washed and dried.
1 lemon—the juice and half the grated peel.
⅛ pound citron, cut into long strips—very thin.
5 eggs—whites and yolks beaten light separately.
Rub butter and sugar to a cream, and strain into this the beaten yolks. Whip up light with the lemon; then the flour, alternately with the stiff whites. The raisins should be dredged with flour and go in last. Butter a mould thickly, line it with the strips of citron; put in the batter, a few spoonfuls at a time; cover, and set in a pan of boiling water in the oven. Keep the water in the pan replenished from the boiling kettle, and bake steadily an hour and a half. Turn out upon hot plate.
Eat warm with brandy sauce. It is a delicious pudding. Leave room in mould for the pudding to swell.