3 tablespoonfuls of pulverized sugar used for top. Soak the bread crumbs in milk. Beat the butter and sugar together. Add yolks of eggs, soaked bread crumbs and grated lemon rind and about ¾ of the juice of the lemon. Bake in a buttered pudding dish until firm, then cover the pudding with a meringue composed of the stiffly beaten whites of eggs, 3 tablespoonfuls of pulverized sugar and the remaining lemon juice. Place in oven to brown. Stand on ice; serve cold.
SUET PUDDING
- 1 cup suet, chopped fine.
- 1 cup sugar.
- 1 cup sweet milk.
- 2 eggs.
- 1 teaspoonful cinnamon.
- 1 cup raisins.
- 1 cup currants.
- 3 cups flour sifted with 2 teaspoonfuls baking powder.
Steam 2½ hours, then place in oven two or three minutes. This quantity will partly fill three empty 1-pound baking powder cans; allowing room to swell. These puddings are equally as good as when freshly prepared if placed in a steamer a short time before serving until heated through.
SAUCE FOR SUET PUDDING.
One cup of pulverized sugar and 1 large tablespoonful of butter creamed together. One teaspoonful of vanilla. Add one whole egg or the yolks of two eggs, or the whites of two eggs, whichever you happen to have.