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Boiled Lemon Pudding

Beat together one-fourth pound of butter, one-half pound of sugar, the grated rind of two lemons, and two tablespoons of flour, with a pinch of salt. In a separate basin stir one-half pound of bread-crumbs, with the juice of the lemon, and four eggs well beaten (previously), then add to the prepared batter. Tie securely in a well-dredged pudding-cloth (leaving room for swelling) and boil three hours. Serve with hard sauce.