To make a rich plum pudding take a pound of marrow, or suet, well chopped, a pound of fine flour dried, eight or ten eggs beaten well; half a nutmeg grated; as much mace, cinnamon, and ginger, all powdered very fine; a pinch of salt; mix these well together, and beat up into a batter; then add one pound of currants, one pound of raisins, stoned and chopped a little; the currants should be rubbed in a cloth, and well picked, or well wash and dry them; two ounces of candied citron peel, or part lemon, and orange, cut small; and two ounces of sweet almonds, blanched and cut up in bits; two ounces of loaf-sugar grated; then add these to the batter, and put in a wineglass of brandy; well mix them together. It may be boiled in a buttered basin or mould; if the batter should be too stiff, put a glass of white wine in it. It will take four or five hours boiling. Strew over it powdered loaf-sugar; garnish with sliced lemon. Sauce, containing half a glass of best brandy, a glass of white wine, a little rind of lemon grated, and a little powdered cinnamon, half an ounce of grated loaf-sugar, mixed with an equal quantity of very thick melted butter. It is a good plan to make and keep by you a little of this sauce, and then it is ready at any time. In a bottle containing a pint of sherry, and half a pint of best brandy, add two ounces of loaf-sugar, a quarter of an ounce of mace, half an ounce of shaved lemon rind, with kernels of apricots, peaches, and nectarines, and steep in a little white wine; when steeped, pour it off clear, and put to the wine and brandy; and add half a quarter of a pint of capillaire. Two table-spoonfuls of this sauce will flavour a boat-full of thick melted butter.