Puddings and pastry à la mode

Take two ounces of grated bread-crumbs, two ounces of butter, the same of castor sugar, two wellbeaten eggs, and two large tablespoonfuls of pre- / serve. Mix thoroughly, put in a mould and steam for an hour and a half, and serve with wine sauce. Lemon Dumplings. Take half a pound of grated bread, a quarter of a pound of suet, a quarter of a pound of moist D sugar, one egg, and the juice of one lemon, boil them in teacups three quarters of an hour, turn them into a dish, strew white sugar over them, and sweet sauce can be added. Lemon Cup Custards. Make a pint of lemonade by dissolving two and a half ounces of loaf sugar in a pint of boiling water, having previously with part of the sugar rubbed off the lemon rind ; next put in the juice of three lemons, add the yolks of four eggs well beaten ; stir this one way over the fire till the mixture thickens, but do not allow it to boil, and serve in custard-glasses. Lemon Gingerbread. Take a pint of treacle and mix it with six ounces of butter warmed ; put these into a bowl with one pound of sifted flour and six ounces of brown sugar, and mix all together ; add half an ounce of ground ginger, the same of allspice, and three ounces of candied lemon-peel ; flavour with a dessertspoonful of essence of lemon, or the strained juice of two lemons; mix well together and let it stand for an hour, after which roll it out with as little flour as possible to half an inch thickness, cut it into fancy shapes or squares, place on a greased baking tin, wash over with the yolk of an egg beaten up with milk, and bake in a moderate oven. Lemon Paste for Cheesecakes. Stir well together one pound of castor sugar, the pounded rind and strained juice of three lemons. stir them well together ; add four ounces of butter, then beat up six eggs, and mix and stir all well together and place in a stew-pan. Set it over a slow fire, keep stirring till it becomes thick and has boiled four or five minutes, then pour it into a jar. When cold tie it down for use. It will keep six months in a dry place. Lemon Pudding. Mix well together three-quarters of a pound of bread-crumbs three-quarters of a pound of sugar, half a pound of suet, the juice and peel of two large lemons. The lemon peel must be cut very thin and chopped very fine ; mix in thoroughly three well-beaten eggs. It should be boiled two and a half hours and served with wine sauce. Lemon Pudding (another way). Take the crumb of a penny loaf, grate it and pour on it half a pint of boiling milk, let it stand to cool, then put in the rind of two lemons grated, half a pound of melted butter, three whole eggs and sugar to taste : butter a dish, put the mixture into it and bake it forty eight minutes. Make a wine sauce to serve with it, of two ounces of butter, a pinch of nutmeg, and a glassful of sherry all boiled together. Lemon Pudding (Boiled). Take half a pound of bread-crumbs, six ounces of flour, two and a half ounces of sugar, one ounce of butter, half a pint of milk and a lemon. Shred the peel fine, mix with the crumbs and juice, add the flour and butter rubbed together, and sugar ; mix with the milk to a soft paste. Boil two hours and a half. Lemon Roll.