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Currant Pudding, Boiled, Black, Red, or White

Line a plain round mould which has been well buttered with a good suet crust (see CRUST, SUET. FOR PUDDINGS). Put in the currants, stripped of their stalks, and allow a quarter of a pound of moist sugar for a quart of currants. Place a cover on the top, make the edges very secure, so that the juice cannot escape, and tie the pudding in a floured cloth. Put it into boiling water. A few raspberries or strawberries are an agreeable addition. Time, two hours and a half to boil. Probable cost of currants, about 4d. per quart. Sufficient for five or six persons.