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.
Serve with lemon sauce (see page 39).
Marmalade Pudding. Time—2½ hours.
¼ lb. bread-crumbs, ¼ lb. suet or dripping, 2 oz. candied peel, 1 lemon,
1 egg, 3 tablespoonfuls marmalade.
Chop the suet very fine (or rub the dripping into the bread-crumbs),
shred the candied peel, grate the rind of the lemon. Put all the dry
ingredients into a basin, and mix with them the marmalade and egg.
Grease a basin or mould well, fill with the mixture, cover with greased
paper, and steam 2 hours. Serve with marmalade sauce (see page 39).
Mince Meat.
½ lb. suet, ½ lb. sultanas, ½ lb. raisins, ½ lb. currants, ½ lb. brown
sugar, ½ lb. apples, ½ lb. candied peel, grated rind of 1 lemon, 2 oz.
ratafias soaked in brandy.
Stone and chop the raisins, wash and dry the currants, chop all the
other ingredients, mix them well together, and cover close for a month.
Pancakes.