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Military Puddings

Mix well together half a pound of bread-crumbs, half a pound of moist sugar, and half a pound of finely-chopped suet. Mince the rind of a good-sized lemon, squeeze the juice out and stir it into the mixture. Place the puddings in small buttered cups or moulds, and bake for half an hour in a tolerably quick oven. If preferred, military puddings may be boiled; if so, they must be made into small balls. In either case serve with lemon or wine sauce. Probable cost with sauce, 1s. Sufficient for five or six persons, or to fill six or seven cups.