it
into a smooth batter; by degrees stir into it seven ounces of suet,
minced as fine as possible, and three ounces of bread crumbs. Mix all
thoroughly together, at least half an hour before the pudding is put
into the pot. Put it into an earthenware pudding mould, well buttered,
tie a pudding cloth tight over it, put it into boiling water, and boil
it three hours. Half a pound of raisins cut in halves, and added to the
above, will make a most admirable plum pudding. This pudding may also be
baked, or put under roast meat, like a Yorkshire pudding. In the latter
case, half a pint more milk must be added, and the batter should be an
inch and a quarter in thickness. It will take full two hours, and
require careful watching; for if the top get burned, an unpleasant
flavour will pervade the whole pudding. Or butter some saucers, and fill
them with batter; in a dutch oven they will bake in about an
hour.--Another. To three quarters of a pound of flour, add the same
weight of stoned raisins, half a pound of suet or marrow, cut small, a
pint of milk, two eggs, three spoonfuls of moist sugar, and a little
salt. Boil the pudding five hours.--To make a small rich plum pudding,
take three quarters of a pound of suet finely shred, half a pound of
stoned raisins a little chopped, three spoonfuls of flour, three
spoonfuls of moist sugar, a little salt and nutmeg, three yolks of eggs,
and two whites. Boil the pudding four hours in a basin of tin mould,
well buttered. Serve it up with melted butter, white wine and sugar,
poured over it.--For a large rich pudding, take three pounds of suet
chopped small, a pound and a half of raisins stoned and chopped, a pound
and a half of currants, three pounds of flour, sixteen eggs, and a quart
of milk. Boil it in a cloth seven hours. If for baking, put in only a
pint of milk, with two additional eggs, and an hour and a half will bake
it.--A plum pudding without eggs may be made of three quarters of a
pound of flour, three quarters of a pound of suet chopped fine, three
quarters of a pound of stoned raisins, three quarters of a pound of
currants well washed and dried, a tea-spoonful of ground ginger, and
rather more of salt. Stir all well together, and add as little milk as
will just mix it up quite stiff. Boil the pudding four hours in a
buttered basin.--Another. The same proportions of flour and suet, and
half the quantity of fruit, with spice, lemon, a glass of white wine, an
egg and milk, will m