ve ounces of peeled and chopped apples, one
pound of chopped suet, twelve ounces of sugar, four eggs, one pint and
a-half of milk or beer, one ounce of salt, half an ounce of ground
allspice. Boil the pudding four hours. First, put the flour, suet, and
all the fruit in a large pan; mix these well together, and having made a
deep hole in the middle thereof with your fist, add the salt, sugar, and
allspice, and half a pint of the milk, or beer, to dissolve them; next,
add the four eggs, and the remaining pint of milk, or beer; mix all
vigorously together with the hand, tie up the pudding in a well-greased
and floured cloth, boil it for at least four hours, taking care that the
water boils before the pudding is put into the pot to boil. When done,
turn the pudding out on its dish, and, if you can afford it, pour over
it the following sauce:--

No. 96. SWEET PUDDING SAUCE.

Ingredients, two ounces of common flour, ditto of butter, ditto of
sugar, chopped lemon-peel, half a gill of any kind of spirits, and half
a pint of water. First mix the flour, butter, and sugar in a small
saucepan by kneading the ingredients well together with a wooden spoon,
then add the water, spirits, and lemon-peel; stir the sauce on the fire
till it comes to a boil, and then pour it all over the pudding.

No. 97. JAM PUDDING.

Ingredients, one pound of flour, six ounces of suet, half a pint of
water, a pinch of salt, one pound of any kind of common jam, at 7_d._
Mix the flour, suet, water, and salt into a firm, compact kind of paste;
roll this out with a rolling-pin, sprinkling some flour on the table to
prevent the paste from sticking to either; fold up the paste, and roll
it out again; repeat the rolling-out and folding three times; this
operation will make the paste lighter. Next, roll out the paste one foot
long by eighteen inches wide, spread the jam all over this, roll up the
pudding in the form of a bolster, roll it up in a well-greased and
floured cloth, tie it up tightly at both ends; put the pudding into a
pot of _boiling_ water, and boil it for nearly two hours; when done,
turn out carefully on to its dish, without breaking the crust.

No. 98. RHUBARB PIE.

A bundle of rhubarb, one pound of flour, six ounces of butter, or lard,
or dripping, half a pint of water, a pinch of salt, ditto of
baking-powder, eight ounces of moist sugar. First, cut up the rhubarb in
pieces about an inch long, wash them in plenty of water, and drain