Pick and stone 2 lbs. good Valentias; pick, wash and dry 1 lb. currants; chop 2 lbs. beef suet; have ready 1/2 lb. brown sugar, 6 oz. candied peel, cut thin, 2 1/2 lbs. flour, 6 eggs, a quart or more of milk, 1 oz. mixed spice, and a tablespoonful salt.

Put the flour into a large pan, add the plums, currants, suet, sugar, peel, spice and salt, and mix them well together while dry. Beat the eggs well in a large basin, and add a portion of the milk, stirring it at the same time. Make a weU in the middle of the flour and pour in the milk and eggs. Keep stirring till all the ingredients are thoroughly mixed. Add more milk, if neces sary, and stir up again; the batter should be rather stiff. Have a good stout cloth ready; wet and flour it well, lay it over a pan, pour in the batter, and tie it firmly up. When the water in the copper or large kettle boils, put the pudding in and let it boil gently for 5 or 6 hours. Turn it carefully out of the cloth. Serve with or without sauce.