Lemon Pudding.
- 6 butter crackers, soaked in water, and beaten smooth.
- Juice of three lemons and half the grated peel.
- 1 cup of molasses.
- A pinch of salt.
- 1 tablespoonful of melted butter.
- Pie-paste for shells.
Chop the pulp of the lemons, leaving out the thick white peel, very fine; stir into the crushed crackers, with the butter and salt. Beat the molasses into this, gradually, with the grated peel. Line two pie-dishes with good paste, fill with the mixture and bake, without upper crusts. Eat warm, or cold. They are best fresh.
First Week. Thursday.