A Good Semoulina, or Soujee Pudding

Instructions

1. Drop lightly into a pint and a half of boiling milk two large tablespoonsful of semoulina, and stir them together as this is done, that the mixture may not be lumpy.
2. Continue the stirring from eight to ten minutes, then throw in two ounces of good butter, and three and a half of pounded sugar, or of the finest Lisbon.
3. Next add the grated rind of a lemon, and, while the semoulina is still warm, beat gradually and briskly to it five well-whisked eggs.
4. Pour it into a buttered dish, and bake it about half an hour in a moderate oven.
5. Boil the soujee exactly as the semoulina.
6. Proportions: New milk, 1-1/2 pint; semoulina, 2-1/2 oz.: 7 to 8 minutes. Sugar, 3-1/2 oz.; butter, 2 oz.; rind of lemon; eggs, 5: baked in moderate oven, 1/2 hour. Or, soujee, 4 oz.; other ingredients as above.