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English Plum Pudding

1 lb. suet 2½ lb. flour Jessie Dollenmaier. 1½ pt. sweet milk 2 grated nutmegs 12 eggs Free suet from strings and chop fine. Dredge raisins with flour; cut citron fine. Cream butter and sugar, beat in yolks of eggs whipped light, add milk, then the flour, with which the suet has been mixed, alternately with the whites of eggs beaten stiff. Then add spice and fruit, nuts, if desired. Boil or steam 5 hours or 2½ hours in pressure cooker. Makes six puddings.

Edith Wells.