of milk, one pound of flour, four eggs, eight
ounces of sugar, one quart of fruit (either plums, gooseberries,
currants, &c.), one ounce of butter, a good pinch of salt. First, mix
the flour, eggs, sugar, salt, and a pint of the milk, by working all
together in a basin or pan, with a spoon, and when quite smooth, add the
remainder of the milk; work the batter thoroughly, and pour it into a
large pie-dish, greased with the butter; add the fruit, and bake the
pudding for an hour and a-quarter.

No. 44. A TREACLE PUDDING.

Ingredients, two pounds of flour, twelve ounces of treacle, six ounces
of suet or dripping fat, a quarter of an ounce of baking-powder, a pinch
of allspice, a little salt, one pint of milk, or water. Mix the whole of
the above-named ingredients in a pan, into a firm compact paste; tie it
up in a well-greased and floured pudding-cloth; boil the pudding for at
least two hours and a-half, and when done, cut it in slices, and pour a
little sweetened melted butter over it.

No. 45. APPLE PUDDING.

Ingredients, one pound and a-half of flour, six ounces of suet chopped
fine, two pounds of peeled apples, four ounces of sugar, a little salt,
and three gills of water. Mix the flour, suet, and salt with three
quarters of a pint of water into a firm paste; roll this out with flour
shaken over the table, using a rolling-pin to roll it out; and line a
greased cloth, which you have spread in a hollow form within a large
basin, with the rolled-out paste; fill up the hollow part of the paste
with the peeled apples, gather up the sides of the paste in a
purse-like form, and twist them firmly together; tie up the pudding in
the cloth, boil it in plenty of boiling water for two hours, and when it
is turned out of the cloth on to its dish, cut out a round piece from
the top, and stir in the sugar.

No. 46. RICE AND APPLES.

Ingredients, one pound of rice, twelve apples, two ounces of sugar. Tie
up the rice very loose in a pudding-cloth, so as to admit that while
boiling it may have sufficient room to swell out to five times its
original quantity. While the rice is boiling, which will take about one
hour, peel the apples, and put them in a saucepan with nearly
half-a-pint of water, a bit of butter, lemon-peel, and the sugar, and
stew them on the fire till dissolved, stirring them while boiling for a
few minutes. When your rice pudding is done and turned out on its dish,
pour the apple-sauce over it. This cheap ki