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Christmas Pudding

Separate the yolks of six eggs from the whites. Take two breakfast cupfuls of rich mincemeat, put into it the yolks of six eggs and beat them well with it for four or five minutes; whip the whites to a froth, and have ready six ounces of flour. Add to the pudding first a little flour and then a little beaten white of egg, and so on alternately until both flour and eggs are used up, beating each addition well in. Butter the inside of a good-sized mould and put the pudding into it, giving it room to swell; cover firmly, plunge it into boiling water, and keep boiling rapidly for five hours.