Ingredients. - One-half pound of beef-suet. Half a pound of currants. Half a pound of sultanas, or raisins. One-quarter of a pound of mixed candied peel, viz., citron, lemon, and orange. One-quarter of a pound of bread-crumbs. One-quarter of a pound of flour. Half a pound of moist sugar. One lemon. Four eggs. One gill of milk. One wineglassful of brandy. Two ounces of almonds. One-quarter of a teaspoonful of salt. Half a nutmeg.

Ingredients (for wine or brandy sauce).-Three eggs. One gill of cream or milk. One wineglassful of brandy or sherry. One dessertspoonful of sugar.

Time required, about Jive hours and a half.

To make a Plum Pudding:

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

2. Take half a pound of beef met, put it on a board, cut away all the skin, and chop up the suet as finely as possible with a sharp knife.

3. Take half a pound of currants, wash them clean in water, and rub them dry in a cloth.

4. 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 with them.

5. Take half a pound of sultana raisins and pick them over.

N. B. - If large raisins are used, they should be stoned.

6. Place a wire sieve over a piece of paper.

7. Take some crumb of bread and rub it through the sieve. (There should be a quarter of a pound of breadcrumbs.)

8. Take a quarter of a pound of mixed peel-citron, lemon, and orange-and cut it up into small pieces.

9. Put a quarter of a pound of flour into a kitchen-basin, and add to it the chopped suet and half a teaspoon-ful of salt.

10. Rub the suet well into the flour with your hands.

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

11. Now add the bread-crumbs, the currants and raisins, half a pound of moist sugar, and the pieces of candied peel, and mix all well together.

12. Take a lemon, wipe it clean in a cloth, and grate the rind of it into the basin.

13. Grate half a nutmeg into the basin, and add two ounces of almonds (previously blanched and chopped up finely).

14. Break four eggs into a basin, and add to them one gill of milk and a wineglassful of brandy.

15. Stir this into the ingredients in the basin, mixing them all together.

16. Take a strong pudding-cloth, sprinkle about a tea-spoonful of flour over it, and lay it in a basin.

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

18. Tie up the pudding tightly in the cloth with a piece of string.

N. B. - If preferred, the pudding might be put into a buttered mould, and a cloth tied over the top.

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

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

N. B. - Brandy or wine sauce (see below) can be served with the pudding, if liked, either poured over it or served separately in a sauce-boat.

For Brandy Or Wine Sauce

1. Put three yolks of eggs into a small stewpan.

2. Add a dessertspoonful of pulverized sugar, one gill of cream or milk, and a wineglassful of brandy or sherry, and whisk all well together with a whisk.

3. Take a saucepan, fill it half full of hot water, and put it on the fire.

4. Stand the stewpan in the saucepan of hot water and whisk the sauce well for about six or eight minutes.

N. B. - Be careful that the sauce does not boil, or it will curdle.

5. After that time take the stewpan out of the saucepan.

6. Pour the sauce over the plum pudding (see above), or into a sauce-boat.