Common Raisin Pudding

Beat well together three quarters of a pound of flour, the same quantity of raisins, six ounces of beef-suet, finely chopped, a small pinch of salt, some grated nutmeg, and three eggs which have been thoroughly whisked, and mixed with about a quarter-pint of milk, or less than this, should the eggs be large. Pour the whole into a buttered dish, and bake it an hour and a quarter. For a large pudding, increase the quantities one half.

Flour and stoned raisins, each J lb.; suet, 6 ozs.; salt, small pinch; nutmeg, 1/2 teaspoonful; eggs, 3; milk, 1/4 pint: 1 1/4 hour.

A Richer Raisin Pudding

Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed to make the whole into a very thick batter: bake the pudding a few minutes longer than the preceding one. The addition of sugar will be found no improvement, as it will render it much less light.