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GINGER PUDDING (another way)

Chop very small three ounces of preserved ginger, and squeeze over it a tea-spoonful of lemon-juice. Put a breakfast-cupful of milk into a saucepan, with a quarter of a pound of butter, and a quarter of a pound of sugar. Let it boil, then draw it to the side, and mix with it, very smoothly, six ounces of flour. Put it on the fire again, and beat it very smoothly, until it comes up with the spoon in a lump, leaving the sides of the saucepan quite clear. Take it off, mix with it the chopped ginger, the yolks of four eggs whisked thoroughly, and the syrup of the ginger. Just before cooking, add the whites of the eggs, beaten to a firm froth. Put the pudding into a well-buttered mould, and steam it for one hour. Turn out, and serve with wine sauce. Probable cost, 1s. 2d. Sufficient for five or six persons. This pudding is very good baked.