Mrs. J. G. Downey.

Boil four pounds of brisket; when done, remove the bone and cut into slices. Have ready some prepared dry peppers; throw the meat into the pepper and let it simmer a few minutes; add salt and onion. While simmering make a batter of one quart of corn meal, one tablespoonful of butter, and two teaspoonfuls of baking-powder. Make the batter very stiff. Add some raisins, olives, and salt; spread out on a pudding-cloth, and put the meat in the center of the batter, reserving some of the pepper-sauce for serving.

Tie the cloth securely, and boil the pudding in the liquor the meat was boiled in.

To prepare the dried peppers for the pudding: Take two dozen dried peppers, and remove the seeds and veins; wash them, and put enough cold water on them to just cover them. Place them in a saucepan on the stove and let come to a boil; take from the fire; when cold drain the water off, but do not throw it away. Pound the soaked peppers with a potato-masher for about ten minutes; add about one-third of the water they were boiled in; stir well, and strain through a colander. The strained liquor should be of the consistency of thick gravy. A little garlic may be added, if the taste is not disagreeable.