(1). Beat up a dozen eggs and mix with them a pint and a half of cream, three-quarters of a pound each of sifted breadcrumbs and flour. When well beaten together, mix in a pound and a half each of very finely-chopped suet, sugar, stoned and chopped raisins and well-washed and dried currants, together with three ounces of candied citron and a similar amount of orange-peel cut very fine. Grate in one and a half nutmegs, and mix well six teaspoonfuls of brandy and a like quantity of white wine; tie the pudding tightly in a greased cloth, plunge it into boiling water and boil continually for nine hours.

(2). Incorporate one pound of flour and half that quantity of shredded beef-suet in a basin, adding a quarter of a pound of breadcrumbs, a little grated nutmeg and ginger to flavor, one pound of stoned raisins, and form the whole into a thick paste, by adding a couple of teaspoonfuls of treacle and two breakfast cupfuls of milk. Turn this preparation into a cloth or basin, place in a stewpan of water, and boil for four hours, when it should be done; turn it out and serve.

Scotch Plum Pudding

Chop up half a pound of beef suet, with half a pound of raisins and place them in a basin, mix in half a pound of caster-sugar, four ounces of breadcrumbs, two ounces of thinly-shredded candied peel and a pound of marmalade; beat five eggs thoroughly and stir them into this mixture, making the whole smooth; turn this into a buttered basin, tie a floured cloth over it and boil for five hours. Make a sauce as follows: Blanch and pound a couple of ounces of sweet almonds moistening them frequently with a little rose water to prevent their oiling, warm two ounces of butter with two heaped tablespoonfuls of sugar, and beat it until creamy, then beat in the pounded almonds, and a wineglassful of pale brandy. When done, turn it onto a hot dish, and serve with the cold sauce.