Squeeze the juice from six lemons, wash the rinds and boil them; if too strong of the lemon oil, it is better to change the water. You must grate or pound the rinds, and when tender and cold, add to them one pound of sugar, one-fourth of a pound of butter, and the yolks and whites of five eggs. Stir in the juice of the lemons, and cook the batter gently until it is thick as honey; then bake it in puff paste without tops. Ornament with fancy strips of paste.
SUET PUDDING
Take a cupful of chopped suet, half a cup of molasses, one cup of raisins chopped, a teaspoonful of powdered cloves and cinnamon, one-half cup of sugar, two eggs well beaten, half a cup of sweet milk, a little salt, and two teaspoonfuls of yeastpowder. Stir in flour until it is a thick batter; flour a cloth, and pour in the mixture, leaving room to swell. Boil two hours.
ROLL PUDDING OF ANY KIND OF FRUIT
Make a light paste, roll out lengthwise, spread any kind of fruit over the paste, and roll it up in the dough; wrap it up in a cloth, tie it carefully, and boil it one hour. You will find this delicious if made of either blackberries, strawberries, peaches, or any kind of dried fruit stewed and sugared; if fresh fruit is used, it needs no stewing.
A DESSERT FOR A DELICATE PERSON
Boil one cup of rice until perfectly soft, then add a teacup of rich sweet cream, and half a teacup of any acid jelly—currant is the best but plum, strawberry or lemon will do. Put it over the fire a few minutes, turn it into a mould. Eat with sweetened cream.
MACAROON PUDDING ICED
Line a mould with macaroons, as described for Iced Cabinet Pudding. Fill the mould with dried cherries, seedless raisins and macaroons, in layers; then pour a little Madeira or sherry wine over them, and finish by pouring over all a custard of a pint of milk, two eggs and flavoring to suit; sweeten it with half a pound of white sugar, and in summer cover the mould up in ice and salt until wanted. In winter steam it and serve with butter and sugar sauce.
STEAMED CABINET PUDDING, VERY FINE