Housekeeping in Old Virginia

Seventeen hundred recipes from the housewives of Old Virginia — Sally Lunn and beaten biscuit, brandy peaches and Brunswick stew — gathered in 1879 by Patrick Henry's granddaughter, with tributes from the First Lady down.

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Lemon Pudding

1/2 pound sugar. 1/4 pound butter, well creamed. Yolks of 8 eggs. Pour this mixture into a rich crust of pastry, after adding the grated rind of two lemons. Then partially bake it. Beat the whites very stiff, and add a spoonful of sugar for each egg. Then add the juice of two lemons, pour this meringue over the pudding and brown it quickly.--Mrs. I.D. Lemon Pudding. 1/2 pound butter. 3/4 pound sugar. 6 eggs. 1/2 pint milk. 3 lemons, juice and rind.--Miss E.W.

Lemon Pudding. 6 eggs. 3/4 pound sugar. 1/4 pound butter. Juice of two lemons. Pour on the butter boiling hot.--Mrs. E. B.

Lemon Pudding. 6 eggs. 7 tablespoonfuls sugar. 1 tablespoonful flour. 1 tablespoonful butter. 1 pint of buttermilk. Season with extract of lemon, beat well and bake in a crust.--Mrs. A. C.

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