washed, picked and dried.
Butter the tin, and bake it an hour.--A common plum cake is made of
three pounds and a half of flour, half a pound of sugar, a grated
nutmeg, eight eggs, a glass of brandy, half a pint of yeast, a pound of
butter melted in a pint and half of milk, put lukewarm to the other
ingredients. Let it rise an hour before the fire, then mix it well
together, add two pounds of currants carefully cleaned, butter the tin,
and bake it.

PLUM JAM. Cut some ripe plums to pieces, put them into a preserving pan,
bruise them with a spoon, warm them over the fire till they are soft,
and press them through a cullender. Boil the jam an hour, stir it well,
add six ounces of fine powdered sugar to every pound of jam, and take it
off the fire to mix it. Then heat it ten minutes, put it into jars, and
sift some fine sugar over it.

PLUM PUDDING. Take six ounces of suet chopped fine, six ounces of malaga
raisins stoned, eight ounces of currants nicely washed and picked, three
ounces of bread crumbs, three ounces of flour, and three eggs. Add the
sixth part of a grated nutmeg, a small blade of mace, the same quantity
of cinnamon, pounded as fine as possible; half a tea-spoonful of salt,
nearly half a pint of milk, four ounces of sugar, an ounce of candied
lemon, and half an ounce of citron. Beat the eggs and spice well
together, mix the milk with them by degrees, and then the rest of the
ingredients. Dip a fine close linen cloth into boiling water, and put it
in a hair sieve, flour it a little, and tie the pudding up close. Put it
into a saucepan containing six quarts of boiling water; keep a kettle of
boiling water near it, to fill up the pot as it wastes, and keep it
boiling six hours. If the water ceases to boil, the pudding will become
heavy, and be spoiled. Plum puddings are best when mixed an hour or two
before they are boiled, as the various ingredients by that means
incorporate, and the whole becomes richer and fuller of flavour,
especially if the various ingredients be thoroughly well stirred
together. A table-spoonful of treacle will give the pudding a rich brown
colour.--Another. Beat up the yolks and whites of three eggs, strain
them through a sieve, gradually add to them a quarter of a pint of milk,
and stir it well together. Rub in a mortar two ounces of moist sugar,
with as much grated nutmeg as will lie on a six-pence, and stir these
into the eggs and milk. Then put in four ounces of flour, and beat