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Jersey Pudding

Mix an ounce of flour thoroughly with two ounces of ground rice, two ounces of moist sugar, and a very small pinch of salt. Work these ingredients smoothly into four ounces of butter. Add two ounces of stoned raisins, chopped small, a tea-spoonful of finely-minced lemon-rind, three well-beaten eggs, and two table-spoonfuls of milk. Pour the mixture into a well-buttered mould, cover it with an oiled paper, tie it in a cloth, and keep it boiling until it is done enough. Pour round the pudding a sauce made of syrup, flavoured with lemon-rind and juice, and coloured with two or three drops of cochineal. Time, one hour to boil. Probable cost, 6d. Sufficient for two persons.