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(Desserts) - (The International Jewish Cook Book)

Take half a pound of suet and chop it to a powder. Soak a loaf of stale
bread, squeeze out the water and add to the suet. Work bread and suet
well with your hands and add two eggs, one cup of sugar, one teaspoon,
of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
flour enough to work into a huge ball; sift two teaspoons of
baking-powder in flour. Pare about half a peck of cooking pears and cut
in halves, leaving the stems on. Lay half the pears in a large kettle,
put the pudding in centre of the pears, and lay the rest of the pears
all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
and three tablespoons of syrup. Fill up with cold water and boil half an
hour on top of stove. Then bake for at least three hours, adding water
if needed.

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