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Treacle Pudding

Make some good crust with suet or dripping, and roll it out to the thickness of a third of an inch. Butter a pudding-basin, and line it with the pastry. Put a layer of pastry at the bottom, then a layer of treacle, and repeat until the basin is full. Put a cover on the top, moisten the edges, and pinch them closely together. Wring a pudding-cloth out of boiling water, flour it well, and tie it securely over the basin. Plunge the pudding into as much boiling water as will cover it, and boil quickly and without ceasing until it is done enough. Turn it out on a hot dish, and serve very hot. If liked, a little lemon-juice, grated lemon-peel, and fine bread-crumbs may be sprinkled over each layer of treacle. Time to boil, three hours for a moderate-sized pudding. Sufficient for five or six persons. Probable cost, 1s.