2 cups fine bread-crumbs. £ cup powdered suet.

2 table-spoonfuls sago, soaked over night in a little water.

5 eggs, beaten bight.

1 cup of milk.

1 cup of sugar.

1 table-spoonful corn-starch, wet in cold milk.

About 1/2 pound whole raisins, "plumped'' by laying them in boiling water two miuutes.

A little salt.

Set the sago over the lire in a farina-kettle with enough water to cover it, and let it cook gently until tender and nearly dry. Make a custard of the eggs, milk and sugar; add the crumbs, beating into a thick batter; next the suet, corn-starch, sago and salt. Beat all up long and hard.

Butter a mould very thickly, and lay the raisins in the bottom and sides, in rings or stripes, or whatever pattern you may fancy. Fill the mould by spoonfuls - not to spoil your pattern - with the batter. Steam one hour and a half, or boil one hour.

Dip in cold water; let it stand one minute, and turn out upon a flat dish. The raisins should be imbedded in the pudding, but distinctly visible upon the surface.

Eat with jelly sauce.

Note. - For instructions about pudding-sauces, please see "Common Sense in the Household - General receipts," .