s a very plain recipe, and suitable where
there is a family of children. It, of course, can be much improved by
the addition of candied peel, currants, and rather a larger proportion
of suet: a few eggs would also make the pudding richer.

_Time_.--1-1/2 hour. _Average cost_, 9d.

_Sufficient_ for 7 or 8 persons. _Seasonable_ in winter.

INTRODUCTION OF SUGAR.--Sugar was first known as a drug, and
used by the apothecaries, and with them was a most important
article. At its first appearance, some said it was heating;
others, that it injured the chest; others, that it disposed
persons to apoplexy; the truth, however, soon conquered these
fancies, and the use of sugar has increased every day, and there
is no household in the civilized world which can do without it.

BOILED RAISIN PUDDING.

(_Plain and Economical_.)

1337. INGREDIENTS.--1 lb. of flour, 1/2 lb. of stoned raisins, 1/2 lb.
of chopped suet, 1/2 saltspoonful of salt, milk.

_Mode_.--After having stoned the raisins and chopped the suet finely,
mix them with the flour, add the salt, and when these dry ingredients
are thoroughly mixed, moisten the pudding with sufficient milk to make
it into rather a stiff paste. Tie it up in a floured cloth, put it into
boiling water, and boil for 4 hours: serve with sifted sugar. This
pudding may, also, be made in a long shape, the same as a rolled
jam-pudding, and will then not require so long boiling;--2-1/2 hours
would then be quite sufficient.

_Time_.--Made round, 4 hours; in a long shape, 2-1/2 hours.

_Average cost_, 9d.

_Sufficient_ for 8 or 9 persons. _Seasonable_ in winter.

BOILED RHUBARB PUDDING.

1338. INGREDIENTS.--4 or 5 sticks of fine rhubarb, 1/4 lb. of moist
sugar, 3/4 lb. of suet-crust No. 1215.

_Mode_.--Make a suet-crust with 3/4 lb. of flour, by recipe No. 1215,
and line a buttered basin with it. Wash and wipe the rhubarb, and, if
old, string it--that is to say, pare off the outside skin. Cut it into
inch lengths, fill the basin with it, put in the sugar, and cover with
crust. Pinch the edges of the pudding together, tie over it a floured
cloth, put it into boiling water, and boil from 2 to 2-1/2 hours. Turn
it out of the basin, and serve with a jug of cream and sifted sugar.

_Time_.--2 to 2-1/2 hours. _Average cost_, 7d.

_Sufficient_ for 6 or 7 persons. _Seasonable_ in spring.

RHUBARB TART.

1339. INGREDIENTS.--1/2 lb. of puff-paste No. 1206, about 5