Ingredients. - Five ounces of bread-crumbs. Seven ounces of flour. One-quarter of a pound of suet. Quarter of a pound of raisins. Quarter of a pound of currants. Two ounces of moist sugar. Two ounces of candied peel. One teaspoonful of baking-powder. Two eggs. One gill of milk.

Time required, two and a half hours.

To make a Plum Pudding:

1. Put a large saucepan of warm water on the fire to boil.

2. Stand a grater on a piece of paper, and grate some bread-crumbs. There should he five ounces.

3. Take a quarter of a pound of suet and put it on a board.

4. Take a knife, cut away all the skin, and chop up the suet as line as possible.

5. Sprinkle flour over the suet, to prevent it sticking to the board or knife.

6. Take a quarter of a pound of currants, wash them well in cold water, and rub them dry in a cloth.

7. Take up the currants in handfuls and drop them a few at a time on to a plate, so as to find out if there are any stones mixed with them.

8. Take a quarter of a pound of large raisins and stone them.

9. Take two ounces of mixed candied peel-i. e., citron, lemon, and orange-and cut them up into small pieces.

N. B. - If disliked, the candied peel may be omitted.

10. Put seven ounces of flour into a basin, and add to it the chopped suet, quarter of a salt-spoonful of salt, and a teaspoonful of baking-powder.

11. Rub the suet well into the flour with your hand.

N. B. - Be careful not to leave any lumps.

12. Now add the bread-crumbs, the currants and raisins, two ounces of moist sugar, the pieces of candied peel, and mix all well with a wooden spoon.

N. B. - If preferred, treacle may be used instead of sugar.

13. Break two eggs into a basin, add to them one gill of milk, and beat them up.

14. Now stir the milk and eggs into the pudding, and mix all well together.

15. Take a cloth, wring it out of hot water, flour it, and lay it over a quart basin.

N. B. - Be careful that the cloth is strong, and that there are no holes in it.

16. Turn the mixture from the basin into the centre of the floured cloth.

17. Hold up the four corners of the cloth, and tie up the pudding tightly with a piece of string.

18. When the water in the saucepan is quite boiling, put in the pudding, and let it boil for two hours.

N. B. - The lid should be on the saucepan.

19. For serving, take the pudding out of the cloth and turn it on to a hot dish.