Is made in the same way, substituting oranges for lemons in the pudding, but retaining the lemon in the sauce.
Both of these are excellent desserts, and if the directions be strictly followed, are easy and safe to make. Either can be baked as well as boiled.
Lemon Pudding.
6 butter-crackers soaked in water, and crushed to pulp.
3 lemons. Half the grated peel.
1 cup of molasses.
A pinch of salt.
1 table-spoonful melted butter.
Some good pie-crust for shells.
Chop the pulp of the lemons very fine; stir into the crushed crackers, with the butter and salt. Beat the molasses gradually into this with the grated peel. Fill open shells of pastry with the mixture, and bake.