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Pudding, Aunt Nelly's

INGRE- DIENTS for pudding for 6 persons. lb. of flour, 1/2 lb. of treacle, 1/2 lb. of suet, the rind and juice of 1 lemon, a few strips of candied lemon-peel, 3 tablespoonfuls of cream, 2 eggs.

AVERAGE COST, 1s.

Chop the suet finely; mix it with the flour, treacle, lemon-peel, minced, and candied lemon-peel; add the cream, lemon-juice and 2 well-beaten eggs; beat the pudding SULTANA PUDDING. well, put it into a buttered basin, tie it down with a cloth, and boil from 3 to 4 hours.

TIME.-3 to 4 hours. milk, 3 oz. of ground rice, 3 oz. of butter, lb. of sugar, flavouring of lemon-peel or bay-leaf, 4 eggs, puff-paste, currants. AVER- AGE COST, 1s. 2d.

Infuse 2 laurel or bay-leaves, or the rind of 1/2 lemon in the milk, and when it is well flavoured, strain it and add the rice; boil these for 1/4 hour, stirring all the time then take them off the fire, pour in the butter, sugar and eggs, and let these latter be well beaten before they are added to the other ingredients; when nearly cold, line some patty-pans with puff-paste, fill with the custard, strew over each a few currants, and bake from 20 to 25 minutes in a moderate oven.

TIME.-20 to 25 minutes.

SEASONABLE at any time.