ecipe will make 1 large pudding or 2 medium sized ones.

310. +English Plum Pudding.+-- 1-1/2 pounds Muscatel raisins, 1-3/4
pounds currants, 1 pound Sultana raisins, 2 pounds sugar, 2 pounds
bread crumbs, 16 eggs, 2 pounds finely chopped suet, 6 ounces finely
cut citron, the grated rind of 2 lemons, 1 ounce ground nutmeg,
1 ounce cinnamon, 1/2 ounce ground bitter almonds and 1/4 pint brandy;
stone and cut up the raisins, but do not chop them; wash and dry the
currants; mix all the dry ingredients together and moisten with the
eggs, which should be well beaten; stir in the brandy and when all
is well mixed butter and flour a strong pudding cloth; put in the
mixture, tie up cloth very tightly, put into a large vessel of
boiling water and boil from 6 to 8 hours; serve with brandy sauce.
This quantity may be divided and boiled in buttered moulds. For
small families this is the most desirable way, as the above
ingredients will be found sufficient to make a pudding for 25
persons. This pudding is excellent, but any one troubled with
dyspepsia had better not eat it.

311. +Biscuit Pudding.+-- 2 cups milk, 1 cup butter, 2 cups flour, 1
cup sugar, 10 eggs, 1 teaspoonful vanilla extract and the grated
rind and juice of 1 lemon; put the milk with 1/2 of the butter over
the fire; as soon as it boils stir in the sifted flour and keep on
stirring until the contents of saucepan form into a smooth paste and
loosen from bottom of saucepan; then transfer it to a dish and set
aside to cool; stir the remaining butter to a cream and add
alternately the yolks of eggs, the sugar and the paste; thoroughly
stir this and add the lemon, vanilla and the 10 whites beaten to a
stiff froth; fill into a well buttered and floured form, boil 2
hours and serve with wine cream sauce. NOTE.--This pudding should be
served as soon as taken from the form. The above ingredients will
make a pudding sufficient for 10 persons.

312. +Cottage Pudding (baked).+-- Take 1-1/2 cups milk, 3 cups prepared
flour, 1/2 cup sugar, 1/2 cup butter, 3 eggs and the grated rind of 1
lemon; stir butter and sugar to a cream, add by degrees the eggs and
lemon and lastly, alternately, the flour and milk; butter a long tin
pan, sprinkle with bread crumbs, pour in the mixture and bake 1/2
hour; serve with wine or nutmeg sauce; in serving cut the pudding
into squares; sufficient for 10 persons.

313. +Cottage Pudding (boiled).+-- Prepare a batter the same as in
foregoing recipe,