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Plum Pudding, Family

Beat four eggs thoroughly. Mix with them half a pint of new milk and a tea-spoonful of salt. Then stir in half a pound of beef suet finely shredded, a pound of raisins stoned and chopped, four ounces of currants picked and dried, four ounces of brown sugar, a grated nutmeg, and an ounce of candied peel cut into strips. Stir these ingredients well together, and pour in another half-pint of milk; then add equal quantities of grated crumb-of-bread and flour, to make a stiff paste. Half an ounce of almonds blanched and chopped small, a little more candied peel, and a few more currants, may be added if liked, but if the pudding is too rich it will not be so likely to turn out properly. It may be boiled either in a cloth or in a mould. In a cloth it will be more quickly cooked; it will look better if boiled in a mould. A glassful of brandy and a dessert-spoonful of noyeau stirred into the sauce greatly improves this pudding. Time to boil, four to five hours. Probable cost, 2s. Sufficient for six or seven persons.