Lemon Pudding Recipe

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.

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