All these fruits require picking, and washing in cold water. Place the fruit in the stew-pan with the sugar and sufficient water to cover it, and simmer till tender. Cherries, red currants and raspberries stewed together and poured over a slice of bread or a penny sponge cake, make a delicious summer sweet.
Lemon Creams. Time—½ hour.
1 pint water, 4 eggs, rind and juice of 2 lemons, 2 oz. loaf sugar.
Add the sugar and lemon-rinds to the water, and when this boils, strain away the rinds, add the lemon-juice and pour on to the eggs, which have been well beaten. Place this mixture in a jar, stand it in a saucepan of boiling water, and stir till it begins to thicken.
Lemon Dumplings. Time—1¼ hour.
½ lb. bread-crumbs, ¼ lb. chopped suet, ¼ lb. brown sugar, 2 eggs, grated rind and juice of one large lemon.
Mix all the dry ingredients well together, then add the lemon-juice, and eggs well beaten. Grease small cups, fill them with the mixture, cover with greased paper, and steam 1 hour, or bake ½ hour. Serve with sweet sauce.
Madeira Cake Pudding. Time—2½ hours.
3 eggs, weight of the eggs in flour, dripping, and castor sugar; nutmeg, and lemon-rind.
Rub the dripping into the flour, add the sugar, well-beaten eggs, and flavouring, and beat all well together. Ornament the top of a greased mould with slices of candied peel, put in the mixture, and steam for 2 hours.