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Suet Pudding

Chop eight ounces of suet finely. Mix with it an equal weight of finely-grated bread-crumbs, and add a pinch of salt, four table-spoonfuls of sugar, and the grated rind and strained juice of a lemon, and two eggs. Mix thoroughly. Tie the mixture in a cloth, leaving room for the pudding to swell, and boil quickly till done enough. Time to boil, four hours. Probable cost, 8d. Sufficient for four or five persons.