ing water, and let it boil slowly for 1 hour. In taking
it up, let it stand for a minute or two before the cloth is removed;
then quickly turn it out of the mould or basin, and serve with sweet
sauce separately. The flavouring of this pudding may be varied by
substituting for the lemon-rind essence of vanilla or bitter almonds;
and it may be made much richer by using cream; but this is not at all
necessary.

_Time_.--1 hour. _Average cost_, 1s. 3d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

A PLAIN CABINET or BOILED BREAD-AND-BUTTER PUDDING.

1257. INGREDIENTS.--2 oz. of raisins, a few thin slices of bread and
butter, 3 eggs, 1 pint of milk, sugar to taste, 1/4 nutmeg.

_Mode_.--Butter a pudding-basin, and line the inside with a layer of
raisins that have been previously stoned; then nearly fill the basin
with slices of bread and butter with the crust cut off, and, in another
basin, beat the eggs; add to them the milk, sugar, and grated nutmeg;
mix all well together, and pour the whole on to the bread and butter;
let it stand 1/2 hour, then tie a floured cloth over it; boil for 1
hour, and serve with sweet sauce. Care must be taken that the basin is
quite full before the cloth is tied over.

_Time_.--1 hour. _Average cost_, 9d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

CANARY PUDDING.

1258. INGREDIENTS.--The weight of 3 eggs in sugar and butter, the weight
of 2 eggs in flour, the rind of 1 small lemon, 3 eggs.

_Mode_.--Melt the butter to a liquid state, but do not allow it to oil;
stir to this the sugar and finely-minced lemon-peel, and gradually
dredge in the flour, keeping the mixture well stirred; whisk the eggs;
add these to the pudding; beat all the ingredients until thoroughly
blended, and put them into a buttered mould or basin; boil for 2 hours,
and serve with sweet sauce.

_Time_.--2 hours. _Average cost_, 9d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BAKED OR BOILED CARROT PUDDING.

1259. INGREDIENTS.--1/2 lb. of bread crumbs, 4 oz. of suet, 1/4 lb. of
stoned raisins, 3/4 lb. of carrot, 1/4 lb. of currants, 3 oz. of sugar,
3 eggs, milk, 1/4 nutmeg.

_Mode_.--Boil the carrots until tender enough to mash to a pulp; add the
remaining ingredients, and moisten with sufficient milk to make the
pudding of the consistency of thick batter. If to be boiled, put the
mixture into a buttered basin, tie it down with a cloth, and boil for
2-1/