The encyclopaedia of practical cookery

Lemons — continued. will absorb ; mix with tlie breadcrumbs the grated rind and strained juice of one large Lemon or two small ones, sweeten to taste, and beat the mixture well with a wooden spoon until all the ingredients are thoroughly incorporated. Beat two eggs together with 1 teacupful of milk, strain, and add to the mixture. Butter a pie-disli, pour the mixture into it, put some small pieces of butter on the top, and bake until nicely browned in a brisk oven. When cooked, sift some caster sugar over the top of the pudding, and serve. (27) Put 1 teacupful of Lemon-juice in a basin with 1/2 lb. of loaf sugar and leave it until all the moisture has absorbed. Grate the rinds of the two Lemons, mix it with the sugar, and add the beaten yolks of three eggs; stir the mixture well until the sugar has dissolved. Butter a shallow dish, and line it with a good tart-paste. Whip the whites of two eggs to a stiff froth, mix them with the Lemon mixture, and spread it over the paste. Bake the pudding in a slow oven. Serve either hot or cold. (28) Soak ill), of sifted breadcrumbs in J pint of milk, then mix with them Jib. of finely-chopped suet ; whisk four eggs together with 2oz. of powdered white sugar, then beat them well into the soaked breadcrumbs and chopped suet, and mix in the grated rind of half a Lemon and the strained juice of a whole Lemon, beating in, lastly, and as quickly as possible, 4 table-spoonfuls of self-raising flour. Turn the pudding directly into a buttered pudding-tin, cover it, and plunge it immediately into boiling water. Boil for three hours, and serve hot with wine sauce. (29) Peel the rind rather thickly oft’ one large Lemon or two small ones, put it in a saucepan with some cold water and boil until soft. Drain the rind, put it in a mortar with 1 table-spoonful of caster sugar, and pound it to a smooth paste. Remove the skin and discoloured parts from Jib. of beef-suet and mince it; mix it with the Lemon-peel, together with 8oz. of breadcrumbs, 3 tablespoonfuls of caster sugar, 1 table- spoonful of flour, the strained juice of a Lemon, and five well-beaten eggs. Beat the whole until thoroughly well mixed, then turn it into a buttered mould, tie a floured cloth over, and boil for an hour. When cooked, turn the pudding out of the mould on to a hot dish, and serve with a sweet sauce. (30) Mix with 6oz. of grated breadcrumb the grated rind of two Lemons, 1/2 pint of caster sugar, f pint of milk, and five well-beaten eggs. When these ingredients are well mixed, stir in gradually the juice of the two Lemons. Pour the pudding into a buttered pudding-basin, tie a cloth over, put it in a saucepan of boiling water, and boil for an hour. When ready, turn the pudding on to a hot dish, and serve with a wine sauce, either poured round or in a sauceboat.