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Christmas Pudding

Take three-quarters of a pound each of chopped suet, stoned raisins, currants, sugar and dried bread crumbs, one-quarter of a pound of sliced citron, two chopped sour apples and the grated peel of one lemon. Mix together with one-half teaspoon each of cloves and, salt. Add six eggs and one gill of rum or brandy. Steam for four hours in two buttered molds. Turn out on a hot dish, sprinkle sugar over the pudding, garnish with a sprig of holly, pour one-half cup of warm brandy over it and set it on fire as it goes to the table. Serve with