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Palestine Pudding

Put a quarter of a pound of biscuit flour into a bowl with a quarter of a pound of powdered sugar, a quarter of a small nutmeg, grated, and a pinch of salt. Add gradually a pint of new milk, and beat the mixture with a wooden spoon until it is quite smooth and free from lumps, then put it into a saucepan, with two ounces of fresh butter, and stir it over the fire till it boils and is thick. Pour it out into a shallow dish large enough to contain it, and when it is quite cold and stiff, cut it up into small fancy shapes, and fry them in a little butter, until they are lightly browned. Serve neatly arranged on a hot dish, with lemon-sauce poured round them. The sauce may be made as follows. Put the rind and juice of a fresh lemon into a saucepan, with a quarter of a pint of water and two ounces of loaf sugar, and let them boil until the sugar is dissolved, and the syrup is clear; strain, and serve. Time, about ten minutes to fry the pudding. Probable cost, 10d. Sufficient for five or six persons.