Grate the rind of two fresh lemons, being careful not to grate any off
the white part. Squeeze the juice out of the lemons, and strain it, to
separate it from the seeds. Mix it with six large spoonsful of fine
white sugar. Take a quart of milk, and mix it with the rind of the
lemons, a couple of table-spoonsful of pounded crackers, and a
table-spoonful of melted butter. Beat six eggs to a froth, and stir them
into the milk. Stir in the lemon-juice and sugar last, and then turn the
whole into a pudding dish that has a lining and rim of puff paste. Bake
it from twenty-five to thirty minutes. It should not be eaten till it is
cold.