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COLLEGE PUDDINGS (small)

Shred six ounces of beef suet very finely, and mix with it six ounces of well-washed currants, six ounces of sifted sugar, half a pound of finely-grated bread-crumbs, three table-spoonfuls of sugar, a dessert-spoonful of chopped lemon-rind, a quarter of a nutmeg grated, three eggs well beaten, and two table-spoonfuls of brandy. Form the mixture into little puddings about the size and shape of a large duck's egg. Roll them in a little flour, and fry them, till lightly browned, in plenty of lard or butter over a clear but not too strong fire. Drain them from the fat, and serve them, piled high on a hot napkin, with wine sauce. Time to fry, from twenty to thirty minutes. Sufficient for eight puddings. Probable cost, 1 1/2d. each.