To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef-suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter-teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs, beaten, strained, and mixed with a cupful of milk, or as much more as will make the whole of the consistency of a very thick batter. Pour the mixture into a well-floured cloth of close texture, which has previously been dipped into hot water, wrung, and shaken out. Boil the pudding in plenty of water for four hours and a half. It may be served with very sweet wine, or punch-sauce; but if made as we have directed, will be much lighter than if sugar be mixed with the other ingredients before it is boiled; and we have found it generally preferred to a richer plum-pudding.

Flour, 3/4 lb.; bread crumbs, 4 ozs.; beef-suet, 1 lb.; stoned raisins, 1 lb. 6 ozs.; candied peel, 1 1/2 oz.; 1/2 nutmeg; eggs, 4 large, or 5 small; little salt and ginger: 4 1/2 hours.