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English Plum Pudding

One-half pound butter, one-half pound suet chopped fine, onehalf pound sugar, one and one-fourth pounds flour, one pound raisins seeded and chopped, one pound currants, one-fourth pound citron, one cup milk, six eggs, one and one-half cups brandy, onefourth ounce cloves, one-half ounce mace, one grated nutmeg. Cream the butter and sugar; add the yolks of the eggs, then the milk; after having beaten it well, whip the whites of the eggs, and put in alternately with the flour, then the spice, lastly the fruit. Steam from three to four hours. Wine or brandy sauce.