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(Steamed Puddings) - (The International Jewish Cook Book)

Soak one-half loaf of stale white bread in water until moist, squeeze
perfectly dry. Put in skillet two tablespoons of clear fat or butter,
and when hot add bread, and stir until smooth and dry. Beat five eggs
light with one cup of sugar, stir bread in, mix well, and flavor with
rind (grated) and juice of one lemon. Grease a bag or very large napkin,
place pudding in this, tie, leaving plenty room to rise, place in
boiling water and boil two hours. Make a jelly sauce, not as thin as
usual, and pour over just before serving. If desired one-half cup of
currants can be added to pudding.

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