should then be made into
round balls, and dropped into boiling water, and should be moved about
at first, to prevent them from sticking to the bottom of the saucepan.
Serve with a cut lemon, cold butter, and sifted sugar.

_Time_.--In a cloth, 1-1/4 hour; without, 3/4 hour.

_Average cost_, 9 d.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ at any time.

[Illustration: ZANTE CURRANTS.]

ZANTE CURRANTS.--The dried fruit which goes by the name of
currants in grocers' shops is not a currant really, but a small
kind of grape, chiefly cultivated in the Morea and the Ionian
Islands, Corfu, Zante, &c. Those of Zante are cultivated in an
immense plain, under the shelter of mountains, on the shore of
the island, where the sun has great power, and brings them to
maturity. When gathered and dried by the sun and air, on mats,
they are conveyed to magazines, heaped together, and left to
cake, until ready for shipping. They are then dug out by iron
crowbars, trodden into casks, and exported. The fertile vale of
"Zante the woody" produces about 9,000,000 lbs. of currants
annually. In cakes and puddings this delicious little grape is
most extensively used; in fact, we could not make a plum pudding
without the currant.

BOILED CURRANT PUDDING.

(_Plain and Economical_.)

1265. INGREDIENTS.--1 lb. of flour, 1/2 lb. of suet, 1/2 lb. of
currants, milk.

_Mode_.--Wash the currants, dry them thoroughly, and pick away any
stalks or grit; chop the suet finely; mix all the ingredients together,
and moisten with sufficient milk to make the pudding into a stiff
batter; tie it up in a floured cloth, put it into boiling water, and
boil for 3-1/2 hours; serve with a cut lemon, cold butter, and sifted
sugar.

_Time_.--3-1/2 hours. _Average cost_, 10d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

BLACK or RED CURRANT PUDDING.

1266. INGREDIENTS.--1 quart of red or black currants, measured with the
stalks, 1/4 lb. of moist sugar, suet crust No. 1215, or butter crust No.
1213.

_Mode_.--Make, with 3/4 lb. of flour, either a suet crust or butter
crust (the former is usually made); butter a basin, and line it with
part of the crust; put in the currants, which should be stripped from
the stalks, and sprinkle the sugar over them; put the cover of the
pudding on; make the edges very secure, that the juice does not escape;
tie it down with a floured cloth, put i