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Currant Pudding, Black or Red

INGREDIENTS for pudding for 6 persons.-1 quart of red or black currants, measured with the stalks, 1/4 lb. of moist sugar, suet crust or butter crust. AVER- AGE COST, 10d.

Make, with lb. of flour, either a suet crust or butter crust (the former is usually made); butter a basin, and line it with part of the crust; add the currants, which should be stripped from the stalks, and sprinkle the sugar over them; put the cover of the pudding on; make the edges CURRANTS, ICED. very secure, that the juice does not escape; tie it down with a floured cloth, put it into boiling water, and boil from 2 to 3 hours.

Boiled without a basin, allow 1/2 hour less.

We have given rather a large proportion of sugar; but we find fruit puddings are so much more juicy and palatable when well sweetened before they are boiled, besides being more economical. A few raspberries added to red-currant pudding are a very nice addition; about 1/2 pint would be sufficient for the above quantity of fruit. Fruit puddings are very delicious if, when they are turned out of the basin, the crust is browned with a salamander, or put into a very hot oven for a few minutes to colour it; this makes it crisp on the surface.

TIME.-2 to 3 hours; without a basin, 2½ hours.

SEASONABLE in June, July and August.