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Classic
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page 356
white sugar, one large lemon-juice and grated rind. Heat the milk and pour over
the bread-crumbs, add the butter, cover and let it get soft. When cool, beat the
sugar and yolks, and add to the mixture, also the grated rind. Bake in a
buttered dish until firm and slightly brown, from a half to three-quarters of an
hour. When done, draw it to the door of the oven, and cover with a meringue made
of the whites of the eggs, whipped to a froth with four tablespoonfuls of
powdered sugar, and the lemon-juice; put it back in the oven and brown a light
straw color. Eat warm, with lemon sauce.
LEMON PUDDING.
A small cupful of butter, the grated peel of two large lemons, and the juice of
one; the yolks of ten eggs and whites of five; a cupful and a half of white
sugar. Beat all together, and, lining a deep pudding-dish with puff paste, bake
the lemon pudding in it; while baking, beat the whites of the remaining five
eggs to a stiff froth, whip in fine white sugar to taste, cover the top of the
pudding (when baked) with the meringue, and return to the oven for a moment to
brown; eat cold, it requires no sauce.
BOILED LEMON PUDDING.
Half a cupful of chopped suet, one pint of bread-crumbs, one lemon, one cupful
of sugar, one of flour, a teaspoonful of salt and two eggs, milk. First mix the
suet, bread-crumbs, sugar and flour well together, adding the lemon-peel, which
should be the yellow grated from the outside, and the juice, which should be
strained. When these ingredients are well mixed, moisten with the eggs and
sufficient milk to make the pudding of the consistency of thick batter; put it
into a well-buttered mold, and boil for three and a half hours; turn it out,
strew sifted sugar over and serve warm with lemon sauce, or not, at pleasure.
LEMON PUDDING, COLD.
One cupful of sugar, four eggs, the whites and yolks beaten separately, two
tablespoonfuls of corn-starch, one pint of milk, one tablespoonful of butter and
the juice and rind of two lemons. Wet the corn-starch in some of the milk, then
stir it into the remainder of the milk, which should be boiling on the stove,
stirring constantly and briskly for five minutes. Take it from the stove, stir
in the butter and let it cool. Beat the yolks and sugar together, then stir them
thoroughly into the milk and corn starch. Now stir in the lemon-juice and grated
rind, doing it very gradually, making it very smooth. Bake in a well-buttered
dish. To be eaten cold. Oranges may be used in place of lemons. This also may be
turned while hot into several small cups or forms previously
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