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Fruit Puddings

Butter a mould or basin, and line it with a suet crust; three-quarters of a pound of flour, with four ounces of suet, will do for this purpose. Fill with fruit, and put in sugar, with a little water if the fruit requires it. Add a cover of paste, and press the edges closely together. Tie down with a floured cloth and put into boiling water. Some persons prefer to boil a pudding in a cloth, and for some fruits--those without much juice--this answers very well. Dip the cloth into hot water; and the better to form the pudding, stretch the cloth on a basin, lay the paste over, and fill with fruit. Time to boil, one hour and a half. Probable cost, 4d., exclusive of fruit. Sufficient for five or six persons.