1 cup suet.

2 2/3 cups stale bread crumbs 1 cup grated raw carrot Yolks 4 eggs 1 1/3 cups brown sugar Grated rind 1 lemon 1 tablespoon vinegar.

1 cup raisins.

cup currants.

1/8 cup flour.

1 teaspoon salt.

1 teaspoon cinnamon.

1/2 teaspoon grated nutmeg.

teaspoon cloves.

Whites 4 eggs.

Work suet until creamy, using the hand, and add bread crumbs and carrot. Beat egg yolks until light and add gradually, while beating constantly, sugar. Combine mixtures and add lemon rind and vinegar. Mix raisins, seeded and cut in pieces, with currants and dredge with flour, mixed and sifted with salt and spices. Add to mixture with whites of eggs, beaten until stiff. Turn into a buttered mould garnished with citron (cut in thin slices, then in fancy shapes), and adjust cover. Steam three and one-half hours. Serve with Mousselaine Brandy Sauce.

Sterling Fruit Pudding.

Sterling Fruit Pudding.- Page 255.