e, return those which remain in it
back on the board and roll and sift again; continue in this way
until all the crumbs have been rolled fine and sifted; put them into
a jar or box until wanted.

308. +How to Prepare a Pudding Form.+-- Rub the inside of a form well
with butter and thickly sprinkle it with fine bread crumbs; turn the
form upside down, in order that the loose crumbs may fall out; the
cover of the form must be treated the same way; fill form with the
pudding mixture, put on the cover and tie it firmly with a cord; set
the form in a vessel of boiling water so that 1/3 of it is immersed;
then cover the vessel and boil slowly till done; add more water
according as it diminishes through boiling. The form may be put in a
large saucepan of boiling water and the latter covered with a deep
dish or pan; but care must be taken not to have too much water in
the saucepan, otherwise it will get inside of the form.

BOILED AND BAKED PUDDINGS.

Half the quantity of any of the following recipes will be sufficient
for a small family, but care must be taken in measurement to use
only the _exact_ half.

309. +Plum Pudding.+-- Take 3/4 pound finely minced suet, 1/2 pound
stoned raisins, 1/2 pound well cleansed currants, 1/4 pound finely cut
citron, 5 well beaten eggs, the grated rind of 1 lemon, 1 grated
nutmeg, 2 teaspoonfuls ground cinnamon, 1 teaspoonful cloves, 1
teaspoonful salt, 2 cups bread crumbs, 1/2 cup sour cream or milk, 1
cup syrup, 1 cup brown sugar, 1-1/4 pounds sifted flour, 1 teaspoonful
baking soda dissolved in a little boiling water, 2 teaspoonfuls
cream of tartar mixed with the flour and 1 glass brandy; mix all
well together; have ready a large pudding form, rub the inside well
with butter and sprinkle with bread crumbs; fill the mixture into
the form and boil 4 hours; when done turn the pudding out onto a
dish, pour brandy or rum over it, light and bring the pudding to
table while burning; serve with hard sauce made as follows:--Stir 2
tablespoonfuls butter with 8 tablespoonfuls powdered sugar to a
cream, add the yolks of 2 eggs, 4 tablespoonfuls brandy, a little
nutmeg and the beaten whites of 2 eggs; sufficient for 20 persons.
If any of the pudding be left put in a stone jar and it will keep
for a long time. When wanted cut off a piece sufficient for dinner,
put it in a colander over a vessel of boiling water, cover with a
plate, steam for 1/2 hour and serve. The quantities cited in this
r