Beat up three eggs, strain them through a sieve, and gradually add to them a quarter of a pint of new milk; stir them well together; rub together in a mortar two ounces of moist sugar, and as much nutmeg as will lie on a sixpence; stir these to the eggs and milk, then add four ounces of flour, and beat it to a smooth batter (the only way of doing this is, by adding a little of the milk, etc, and mixing that to a smooth paste, then gradually thinning it). Stir to it by degrees seven ounces of suet chopped fine, and three ounces of bread crumbs; mix the whole half an hour or more before boiling; well butter a mould or basin, tie over a pudding cloth very tight, and boil it three hours. Half a pound of muscatel raisins, cut in half, and a little grated lemon peel, will make the above a good plum pudding: or without the plums, by adding half a pint more milk, it bakes well under meat as a Yorkshire pudding; or it may be baked in saucers or tin patty-pans, and served with wine sauce. An hour will bake it the size of a saucer. - Or, simmer for ten minutes half a pint of milk with a roll of lemon peel, and two blades of mace,; strain it into a basin, and put it away to cool; beat three eggs with three ounces of loaf-sugar, the third part of a nutmeg, and three ounces of flour; mix well with the eggs, add the milk by degrees; then three ounces of butter broken in bits, three ounces of bread crumbs, three ounces of currants rubbed and picked, three ounces of raisins stoned and chopped; mix all well together butter a mould, tie a cloth tightly over and boil it two hours and a half. Serve with melted butter, two table-spoonfuls of brandy, and a little loaf-sugar.