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Jejune Pudding

Take in sugar, butter, and flour, the weight of four eggs with their shells on, beat the butter to a cream, and mix with it the powdered sugar, the thin rind of a fresh lemon finely minced, the eggs thoroughly whisked, and, last of all, the flour; beat all thoroughly until quite light. This pudding may be either baked or boiled. If baked, half fill some small moulds, well buttered, with the mixture, and bake in a quick oven. Turn out before serving. If boiled, pour the mixture into a well-buttered plain round mould, put a buttered paper over the top, tie it in a cloth, plunge it into boiling water, and boil for an hour and a half. A syrup flavoured with lemon, and slightly coloured with cochineal, may be poured into the dish with the pudding. Time, half an hour to bake the pudding. Probable cost, 1s. Sufficient for five or six persons.