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Raisin Pudding, Boiled

Shred half a pound of beef suet very finely. Mix with this four ounces of flour, two ounces of ground rice, a pinch of salt, four ounces of Demerara sugar, four ounces of stoned raisins, and the grated rind of a small lemon. Mix the dry ingredients thoroughly, stir in with them a quarter of a pint of milk which has been beaten up with one egg and the strained juice of a lemon. Pour the mixture into a plain, well-buttered mould, tie it closely down, plunge it into plenty of fast-boiling water, and let it boil quickly until done enough. Turn it out, sift powdered sugar thickly over it, and serve with pudding sauce. Time to boil, three hours. Probable cost, 1s. Sufficient for four or five persons.