Ingredients. - Three tablespoonfuls of chopped suet. Three tablespoon-fuls of bread-crumbs. Three tablespoonfuls of flour. Three tablespoonfuls of moist sugar. Three tablespoonfuls of milk. Two eggs.

Time required, about one hour and three-quarters.

To make an Invalid Pudding:

1. Take about a quarter of a pound of mutton-suet, put it upon a board, and chop it up as fine as possible.

2. When it is chopped, there should be about three tablespoonfuls.

N. B. - Mutton-suet is much lighter of digestion than beef-suet.

3. Put a saucepan half full of warm water on the fire to boil.

4. Take a piece of bread and a grater, and grate some bread-crumbs on to a piece of paper. There should be about three tablespoonfuls of bread-crumbs.

5. Put the bread-crumbs and the chopped suet into a basin, with three tablespoonfuls of flour and three table-spoonfuls of moist sugar.

6. Mix all these well together.

7. Now break in two eggs, and add three tablespoonfuls of milk, and stir all well together with a spoon.

8. Take a half-pint pudding-basin and grease it well inside.

9. Pour the mixture into the basin.

10. Take a cloth, dip it in hot water, and flour it.

11. Put this cloth over the top of the basin, and tie it on with a piece of string, just under the rim of the basin.

12. Tie the four corners of the cloth together loosely over the top of the basin.

13. Put this basin into the saucepan of boiling water; but you must be very careful that the water only reaches half-way up the basin, or it will boil over and get into the pudding.

14. Let the pudding steam for one hour and a half.

N. B. - Keep a kettle of water boiling, to add to the water in the saucepan as it boils away.

15. After that time, take the basin out of the saucepan, take off the cloth, and carefully turn the pudding out on to a warm dish.