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English Plum Pudding

One pound of beef suet minced fine, one pound stale bread crumbed, two pounds of stoned raisins, one pound currants washed and dried; one-quarter of a pound of citron, one-half pound of English walnuts chopped fine, one pound of flour, one-fourth pint sweet milk, one-half pint molasses, seven eggs. Mix bread, flour and suet together. Beat the eggs, add to the milk; pour them into the pan containing flour and suet; beat well with a wooden spoon. Stir into the mixture raisins, currants, nuts and candied fruit, also one ounce of pulverized cinnamon. Add onehalf ounce of ginger, one dessert spoonful of cloves, one teaspoonful of allspice, one nutmeg, a little salt, a wine glass of brandy, and one-half pint of molasses, with a saltspoon of soda. The whole preparation should be well kneaded. Boil or steam seven hours. Allow room in the molds or bag, for swelling. What remains of a pudding can be mashed up and molded into a smaller form, so that it has the appearance of a new pudding; each time it is steamed the pudding improves. It can be kept in closed molds for months. For Christmas, serve it with flames about it and a piece of holly stuck in the top.

This way deserves special recommendation, not only because the pudding is better for the extra steaming, but for the reason one has always an unusually nice dessert, ready to be served at a short notice.