NG.

1322. INGREDIENTS.--3 eggs, 3 apples, 1/4 lb. of bread crumbs, 3 oz. of
sugar, 3 oz. of currants, salt and grated nutmeg to taste, the rind of
1/2 lemon, 1/2 wineglassful of brandy.

_Mode_.--Pare, core, and mince the apples into small pieces, and mix
them with the other dry ingredients; beat up the eggs, moisten the
mixture with these, and beat it well; stir in the brandy, and put the
pudding into a buttered mould; tie it down with a cloth, boil for 1-1/2
hour, and serve with sweet sauce.

_Time_.--1-1/2 hour. _Average cost_, 1s.

_Sufficient_ for 4 or 5 persons.

PEASE PUDDING.

1323. INGREDIENTS.--1-1/2 pint of split peas, 2 oz. of butter, 2 eggs,
pepper and salt to taste.

_Mode_.--Put the peas to soak over-night, in rain-water, and float off
any that are wormeaten or discoloured. Tie them loosely in a clean
cloth, leaving a little room for them to swell, and put them on to boil
in cold rain-water, allowing 2-1/2 hours after the water has simmered
up. When the peas are tender, take them up and drain; rub them through a
colander with a wooden spoon; add the butter, eggs, pepper, and salt;
beat all well together for a few minutes, until the ingredients are well
incorporated; then tie them tightly in a floured cloth; boil the pudding
for another hour, turn it on to the dish, and serve very hot. This
pudding should always be sent to table with boiled leg of pork, and is
an exceedingly nice accompaniment to boiled beef.

_Time_.--2-1/2 hours to boil the peas, tied loosely in the cloth; 1 hour
for the pudding.

_Average cost_, 6d.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from September to March.

BAKED PLUM-PUDDING.

1324. INGREDIENTS.--2 lbs. of flour, 1 lb. of currants, 1 lb. of
raisins, 1 lb. of suet, 2 eggs, 1 pint of milk, a few slices of candied
peel.

_Mode_.--Chop the suet finely; mix with it the flour, currants, stoned
raisins, and candied peel; moisten with the well-beaten eggs, and add
sufficient milk to make the pudding of the consistency of very thick
batter. Put it into a buttered dish, and bake in a good oven from 2-1/4
to 2-1/2 hours; turn it out, strew sifted sugar over, and serve. For a
very plain pudding, use only half the quantity of fruit, omit the eggs,
and substitute milk or water for them. The above ingredients make a
large family pudding; for a small one, half the quantity would be found
ample; but it must be baked quite 1-1/2 hour.

_Time_.--Large pudding, 2-1