grees, then the suet and raisins, and a small
tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together
in the beginning, and stir all the ingredients well together. A plum
pudding should never boil less than five hours; longer will not hurt it.
This quantity makes a large plain pudding: half might do.

_Plum Pudding._ No. 2.

One pound of jar raisins stoned and cut in pieces, one pound of suet
shred small, with a very little salt to it; six eggs, beat with a little
brandy and sack, nearly a pint of milk, a nutmeg grated, a very little
flour, not more than a spoonful, among the raisins, to separate them
from each other, and as much grated bread as will make these ingredients
of the proper consistence when they are all mixed together.

_Plum Pudding._ No. 3.

Take half a pound of crumb of stale bread; cut it in pieces; boil half a
pint of milk and pour over it; let it stand half an hour to soak. Take
half a pound of beef suet shred fine, half a pound of raisins, half a
pound of currants beat up with a little salt; mix them well together
with a handful of flour. Butter the dish, and put the pudding in it to
bake; but if boiled, flour the bag, or butter the mould, if you boil it
in one. To this quantity put three eggs.

_Plum Pudding._ No. 4.

One pound of beef suet, one pound of raisins stoned, four
table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of
salt, five eggs, and half a grated nutmeg. Flour the cloth well, and
boil it six hours.

_Plum Pudding._ No. 5.

Take currants, raisins, suet, bread crumb, and sugar, half a pound of
each, five eggs, two ounces of almonds blanched and shred very fine,
citron and brandy to taste, and a spoonful of flour.

_A rich Plum Pudding._

A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of
flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five
or six hours.

_Potato Pudding._ No. 1.

Boil two pounds of white potatoes; peel them, and bruise them fine in a
mortar, with half a pound of melted butter, and the yolks of four eggs.
Put it into a cloth, and boil it half an hour; then turn it into a dish;
pour melted butter, with a glass of raisin wine, and the juice of a
Seville orange, mixed together as sauce, over it, and strew powdered
sugar all over.

_Potato Pudding._ No. 2.

Take four steamed potatoes; dry and rub them through a sieve; boil a
quarter of a pint of milk, with spice, sug