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Lemon Meringue Pudding, with Sweet Cream

1 full pressed quart of bread crumbs. 1 quart of water. 6 ounces of finely chopped suet. 8 ounces of sugar. 3 lemons--rinds of all, juice of 2. 8 yolks of eggs. 1/2 teaspoonful of soda.

Grate the rinds of the lemons into the bread crumbs--using a tin grater and scraping the zest from that with a lump of sugar--also mix in the suet. Squeeze the lemon juice into the water, pour it over the bread, add the sugar, eggs beaten, and lastly the soda in a little water. Bake and finish by spreading meringue over the top--made of the whites left over--same as directed for nonpareil pudding preceding. No jelly needed. For an acid pudding like this an extra sweetness and fine appearance may be given by sifting granulated sugar on top of the meringue at the moment before putting it in the oven--makes a glazed crust. The lemon pudding, of course, can be left plain, without meringue. Sweetened cream made hot, but not boiled, is the best sauce.