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Semolina Cup-Puddings

Put three ounces of semolina into a bowl, and pour over it as much milk as will cover it. Let it soak for half an hour, drain it, and put it into a saucepan with a pint and a half of boiling milk, three table-spoonfuls of powdered sugar, a slice of fresh butter, and a salt-spoonful of grated lemon-rind. Stir it over the fire without ceasing for about a quarter of an hour. Pour it out, let it cool a little, and beat briskly into it four well-whisked eggs. Pour the mixture into buttered cups, and bake in a moderate oven. Turn the puddings upon a dish, and pour sweet sauce round them before serving. Time to bake, ten minutes. Probable cost, 1s. 3d. Sufficient for five or six persons.