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Plum Pudding, Excellent

Take six ounces of finely-grated bread-crumbs, and mix with them a pound of flour, a pound of finely-shredded beef suet, a tea-spoonful of salt, half a pound of raw sugar, three-quarters of a pound of stoned and chopped raisins, three-quarters of a pound of currants, two ounces each of candied lemon, orange, and citron cut into shreds, a quarter of a pound of apples, pared, cored, and chopped, half an ounce of mixed spice, consisting of pounded cloves, cinnamon and grated nutmeg, and half a tea-spoonful of finely-minced lemon-rind. Mix these ingredients thoroughly, then make the mixture into a stiff batter by adding to it five eggs beaten up with half a pint of milk and a glass of brandy. Turn the pudding either into a cloth or a mould; if the latter is used, it must be filled to the brim, and covered with a cloth. Put the pudding into boiling water, and keep it boiling until done enough. Sift powdered sugar over the pudding before serving it, and send brandy sauce or whip sauce to table in a tureen. Time to boil, five hours. Probable cost, 3s. Sufficient for seven or eight persons.