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Economical Plum Pudding

One pound of bread crumbs, I pound of flour, I pound of seeded raisins, 3/4 of a pound of chopped suet, 3/4 of a pound of currants, 1/4 of a pound of lemon peel, I ounce of blanched and chopped almonds, 2 teaspoonfuls of mixed spices, 14 of a teaspoonful of salt, 3 eggs and I cupful of milk, ½ pound of sugar. Mix all the dry ingredients together. Beat up the eggs, add the milk to them and pour among the other ingredients. Mix and press the mixture into a well-greased mold, cover with a scalded and floured cloth, and boil steadily for five hours.

Keep in a cool, dry place. Plum puddings properly made and boiled will keep at least a year.