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Baked Fruit Pudding

1 pound of bread crumbs. 1/2 pound of chopped suet. 1/2 pound of raisins. 1/2 pound of currants. 1/2 pound of sugar. 1 pint of milk or water. 3 eggs. Salt. 1 teaspoonful of mixed ground spices. 1 level teaspoonful of soda Crumble the bread small; mix all the dry articles with it except soda, which dissolve in the milk. Beat the eggs in the milk and stir up the pudding with it, add the brandy last. Bake one hour in buttered pans. Cover with paper to keep the fruit from blistering.

What the following pudding has done that it should be called the "queen of puddings" no one knows, but that is one name it is known by on both sides of the Atlantic. Cooks demur at the appellation, because there is always as good a pudding in their repositoryas as ever was brought out, and each one is the queen for the day. However this is a pretty pudding.