Swiss Pudding Recipe

Sift together half a pound of flour, (cost two cents,)

one heaping teaspoonful of baking powder, and one of salt; rub together

four ounces of granulated sugar, (cost three cents,) and two ounces of

butter, (cost four cents,) and when they are well mixed, so as to be

granular but not creamy, add the flour gradually until all is used; make

a hollow in the middle of the flour, put into it one egg, half a

teaspoonful of lemon flavoring, and half a pint of milk, (cost of these

ingredients four cents;) mix to a smooth paste, put into a well buttered

and floured mould, and set this into a large pot with boiling water

enough to come two-thirds up the side of the mould; steam the pudding

three quarters of an hour, or until you can run a broom splint into it

without finding the pudding stick to the splint. Turn the pudding out of

the mould, and send it to the table with the following sauce:

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