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Snowdon Pudding

Madame E. Pernet.

Quarter pound bread crumbs, half pound suet, quarter pound sugar, two eggs well beaten, two tablespoonsful preserves, two ounces candied citron or orange peel. Butter a mould or basin, stick some of the citron over it, pour in your mixture, and steam for three or four hours; melt some of the preserves, and pour over the pudding for sauce.