Add the sugar and lemon-rinds to the water, and when this boils, strain away the rinds, add the lemon-juice and pour on to the eggs, which have been well beaten. Place this mixture in a jar, stand it in a saucepan of boiling water, and stir till it begins to thicken. Lemon Dumplings. Time—1¼ hour. ½ lb. bread-crumbs, ¼ lb. chopped suet, ¼ lb. brown sugar, 2 eggs, grated rind and juice of one large lemon. Mix all the dry ingredients well together, then add the lemon-juice, and eggs well beaten. Grease small cups, fill them with the mixture, cover with greased paper, and steam 1 hour, or bake ½ hour. Serve with sweet sauce. Madeira Cake Pudding. Time—2½ hours. 3 eggs, weight of the eggs in flour, dripping, and castor sugar; nutmeg, and lemon-rind. Rub the dripping into the flour, add the sugar, well-beaten eggs, and flavouring, and beat all well together. Ornament the top of a greased mould with slices of candied peel, put in the mixture, and steam for 2 hours. Serve with lemon sauce (see page 39). Marmalade Pudding. Time—2½ hours. ¼ lb. bread-crumbs, ¼ lb. suet or dripping, 2 oz. candied peel, 1 lemon, 1 egg, 3 tablespoonfuls marmalade. Chop the suet very fine (or rub the dripping into the bread-crumbs), shred the candied peel, grate the rind of the lemon. Put all the dry ingredients into a basin, and mix with them the marmalade and egg. Grease a basin or mould well, fill with the mixture, cover with greased paper, and steam 2 hours. Serve with marmalade sauce (see page 39). Mince Meat. ½ lb. suet, ½ lb. sultanas, ½ lb. raisins, ½ lb. currants, ½ lb. brown sugar, ½ lb. apples, ½ lb. candied peel, grated rind of 1 lemon, 2 oz. ratafias soaked in brandy. Stone and chop the raisins, wash and dry the currants, chop all the other ingredients, mix them well together, and cover close for a month. Pancakes. 4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar. Put the flour into a basin, beat the egg, add it with a little of the water to the flour. Beat it well, then add the remainder of the water, and let the batter stand. Melt a small piece of fat, or heat the oil, in a frying-pan the size of the pancake required; pour in just enough batter to cover the bottom, and fry it a light brown on both sides, either tossing it, or turning it with a fork. Sprinkle each pancake with lemon-juice and castor sugar, and serve on a hot dish. Stewed Pears. Time—5 hours. 6 large pears, ½ lb. brown sugar, ½ pint water, rind of 1 lemon, a few cloves. Peel the pears, cut them in halves, and core them. Lay them in a stew-pan with the sugar, water, lemon-rind, and cloves. Cover tightly, first with brown paper, then with lid of stew-pan. Stew gently 4 or 5 hours. Pears can also be stewed in a stone jar in the oven, but must always be well covered up.