PLAIN LEMON PUDDING.
1299. INGREDIENTS.—3/4 lb. of flour, 6 oz. of lard or dripping, the juice of 1 large lemon, 1 teaspoonful of flour, sugar.
Mode.—Make the above proportions of flour and lard into a smooth paste, and roll it out to the thickness of about 1/2 inch. Squeeze the lemon-juice, strain it into a cup, stir the flour into it, and as much moist sugar as will make it into a stiff and thick paste; spread this mixture over the paste, roll it up, secure the ends, and tie the pudding in a floured cloth. Boil for 2 hours.
Time.—2 hours.
Average cost, 7d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
MANCHESTER PUDDING (to eat Cold).
1300. INGREDIENTS.—3 oz. of grated bread, 1/2 pint of milk, a strip of lemon-peel, 4 eggs, 2 oz. of butter, sugar to taste, puff-paste, jam, 3 tablespoonfuls of brandy.
Mode.—Flavour the milk with lemon-peel, by infusing it in the milk for 1/2 hour; then strain it on to the bread crumbs, and boil it for 2 or 3 minutes; add the eggs, leaving out the whites of 2, the butter, sugar, and brandy; stir all these ingredients well together; cover a pie-dish with puff-paste, and at the bottom put a thick layer of any kind of jam; pour the above mixture, cold, on the jam, and bake the pudding for an hour. Serve cold, with a little sifted sugar sprinkled over.
Time.—1 hour.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable at any time.