One pound of raisins stoned, one of currants washed and dried, a quarter of a pound of citron cut fine, half a pound of sifted sugar, a pint of bread crumbs, one pound of beef suet shred fine, two wine-glasses of brandy, one of molasses, ten eggs beaten separately, a nutmeg grated, a small teaspoonful of cinnamon and half an one of powdered mace, and two tablespoons of flour stirred through the fruit. Scald the bag or cloth, wring it as dry as possible, dust flour over the inside, and pour the pudding in, tie quite closely and very, tight, and boil, if all in one, six hours; if in two, boil three hours; and if in three, a little over two hours.

Plain Plum Pudding, No. 1

One cup of molasses, one of milk, four of flour, one egg, one teaspoonful of soda dissolved in the milk, a little nutmeg, cinnamon, cloves and mace, one teaspoonful of salt, one cup of raisins seeded; boil three hours.

Plain Plum Pudding, No. 2

Three cups of flour, one of milk, one of molasses, one of sugar, one of suet chopped fine, one cup of raisins seeded, one teaspoon of salt, one of soda in the milk, two of cream of tartar in the flour a little cinnamon. Boil three hours.