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Plum Pudding

(1). Beat up a dozen eggs and mix with them a pint and a half of cream, three-quarters of a pound each of sifted breadcrumbs and flour. When well beaten together, mix in a pound and a half each of very finely-chopped suet, sugar, stoned and chopped raisins and well-washed and dried currants, together with three ounces of candied citron and a similar amount of orange-peel cut very fine. Grate in one and a half nutmegs, and mix well six teaspoonfuls of brandy and a like quantity of white wine; tie the pudding tightly in a greased cloth, plunge it into boiling water and boil continually for nine hours. (2). Incorporate one pound of flour and half that quantity of shredded beef-suet in a basin, adding a quarter of a pound of breadcrumbs, a little grated nutmeg and ginger to flavor, one pound of stoned raisins, and form the whole into a thick paste, by adding a couple of teaspoonfuls of treacle and two breakfast cupfuls of milk. Turn this preparation into a cloth or basin, place in a stewpan of water, and boil for four hours, when it should be done; turn it out and serve.