after it is put into the water, to prevent the flour settling
in any part, and boil for one hour and a quarter. This pudding may
also be boiled in a floured cloth that has been wetted in hot water;
it will then take a few minutes less than when boiled in a basin.
Send these puddings very quickly to table, and serve with sweet sauce,
wine-sauce, stewed fruit, or jam of any kind; when the latter is used,
a little of it may be placed round the dish in small quantities, as a
garnish.

BREAD AND BUTTER PUDDING..--Butter a dish well, lay in a few slices of
bread and butter, boil one pint of milk, pour out over two eggs well
beaten, and then over the bread and butter, bake over half hour.

SIMPLE BREAD PUDDING.--Take the crumbs of a stale roll, pour over it
one pint of boiling milk, and set it by to cool. When quite cold, beat
it up very fine with two ounces of butter, sifted sugar sufficient
to sweeten it; grate in Haifa nutmeg, and add a pound of well-washed
currants, beat up four eggs separately, and then mix them up with the
rest, adding, if desired, a few strips of candied orange peel. All the
ingredients must be beaten up together for about half an hour, as the
lightness of the pudding depends upon that. Tie it up in a cloth, and
boil for an hour. When it is dished, pour a little white wine sauce
over the top.

CHRISTMAS PLUM PUDDING.--Suet, chopped small, six ounces; raisins,
stoned, etc., eight ounces; bread crumbs, six ounces; three eggs, a
wine glass of brandy, a little nutmeg and cinnamon pounded as fine as
possible, half a teaspoonful of salt, rather less than half pint milk,
fine sugar, four ounces; candied lemon, one ounce; citron half an
ounce. Beat the eggs and spice well together; mix the milk by degrees,
then the rest of the ingredients. Dip a fine, close, linen cloth into
boiling water, and put in a sieve (hair), flour it a little, and tie
up close. Put the pudding into a saucepan containing six quarts of
boiling water; keep a kettle of boiling water alongside, and fill up
as it wastes. Be sure to keep it boiling at least six hours. Serve
with any sauce; or arrow-root with brandy.

CHRISTMAS PUDDING.--Suet 1-1/2 lbs., minced small; currants, 1-1/2
lbs., raisins, stoned, 1/4 lb.; sugar, 1 lb.; ten eggs, a grated
nutmeg; 2 ozs. citron and lemon peel; 1 oz. of mixed spice, a
teaspoonful of grated ginger, 1/2 lb. of bread crumbs, 1/2 lb. of
flour, 1 pint of milk, and a wine glassful of brandy. Beat first the