be made. All sorts of
gooseberries are agreeable when stewed, and, in this country
especially, there is no fruit so universally in favour. In
Scotland, there is scarcely a cottage-garden without its
gooseberry-bush. Several of the species are cultivated with the
nicest care.

HALF-PAY PUDDING.

1286. INGREDIENTS.--1/4 lb. of suet, 1/4 lb. of currants, 1/4 lb. of
raisins, 1/4 lb. of flour, 1/4 lb. of bread crumbs, 2 tablespoonfuls of
treacle, 1/2 pint of milk.

_Mode_.--Chop the suet finely; mix with it the currants, which should be
nicely washed and dried, the raisins, which should be stoned, the flour,
bread crumbs, and treacle; moisten with the milk, beat up the
ingredients until all are thoroughly mixed, put them into a buttered
basin, and boil the pudding for 3-1/2 hours.

_Time_.--3-1/2 hours.

_Average cost_, 8d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

HERODOTUS PUDDING.

1287. INGREDIENTS.--1/2 lb. of bread crumbs, 1/2 lb. of good figs, 6 oz.
of suet, 6 oz. of moist sugar, 1/2 saltspoonful of salt, 3 eggs, nutmeg
to taste.

_Mode_.--Mince the suet and figs very finely; add the remaining
ingredients, taking care that the eggs are well whisked; beat the
mixture for a few minutes, put it into a buttered mould, tie it down
with a floured cloth, and boil the pudding for 5 hours. Serve with wine
sauce.

_Time_.--5 hours.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ at any time.

HUNTER'S PUDDING.

1288. INGREDIENTS.--1 lb. of raisins, 1 lb. of currants, 1 lb. of suet,
1 lb. of bread crumbs, 3 lb. of moist sugar, 8 eggs, 1 tablespoonful of
flour, 3 lb. of mixed candied peel, 1 glass of brandy, 10 drops of
essence of lemon, 10 drops of essence of almonds, 1/2 nutmeg, 2 blades
of mace, 6 cloves.

_Mode_.--Stone and shred the raisins rather small, chop the suet finely,
and rub the bread until all lumps are well broken; pound the spice to
powder, cut the candied peel into thin shreds, and mix all these
ingredients well together, adding the sugar. Beat the eggs to a strong
froth, and as they are beaten, drop into them the essence of lemon and
essence of almonds; stir these to the dry ingredients, mix well, and add
the brandy. Tie the pudding firmly in a cloth, and boil it for 6 hours
at the least: 7 or 8 hours would be still better for it. Serve with
boiled custard, or red-currant jelly, or brandy sauce.

_Time_.--6 to 8 hours