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Rich Plum Pudding

Nine eggs beaten to a froth.

Add flour sufficient to make a thick batter, free from lumps. Then add one pint of new milk and beat well. Afterwards add the following ingredients, in small quantities at a time, keeping it well stirred. Two pounds stoned raisins, two pounds currants, well washed, picked, and dried. One-quarter pound bitter almonds, blanched and divided; three-quarters pound brown sugar; three-quarters pound beef suet, chopped fine; one nutmeg, grated fine; one teaspoonful of ground allspice, the same of mace and cinnamon.

This pudding should be mixed several days before cooking, then well beaten, and more milk should be added, if required. Make this into two puddings, put in cotton bags and boil four hours. By changing the bags, and hanging in a cool, dry place, they will keep six months and be the better for it. Steam and serve with sauce made as follows:

One cup of sugar, one of butter. Beat well together: Break an egg in and mix well. Add a tablespoonful of wine or brandy, and serve immediately.--Mrs. F.