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Cherry Pudding, Boiled

Make some good suet crust, line a plain, round buttered basin with it, leaving a little over the rim; fill it with cherries, washed and picked, add a little sugar and some finely-chopped lemon-rind, wet the edges of the paste, lay a cover over the pudding, and press the edges closely round. Tie a floured cloth over the pudding, and plunge it into a saucepan of boiling water, which must be kept boiling, or the pudding will become heavy. Before turning it out, dip the basin into cold water for a moment. Serve with sifted sugar. A small pudding will require about two hours to boil. If the cherries are not fully ripe, a longer time must be allowed. Probable cost of cherries, 3d. to 6d. per pound. Sufficient for four or five persons.