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Plum Pudding, No. 4. —Sifted flour, 3 cups; eggs, 3; a wine-glass of molasses to color it; milk, J^ pt.; finely chopped suet, 1 large cup; English currants and raisins, each 1 cup; mace, cloves, and cinnamon, 1/2 teaspoonful each, or to taste; soda, 1 teaspoonful; cream of tartar, 2 teaspoonfuls; boil for at least 2% hours 3 is still better. The 2J£ are sufficient to cook, but the other half-hour's boiling gives a certain lightness to the pudding, which is greatly to be desired. Eat with any good sauce. The following either with the vinegar or brandy is good:
Pudding-Sauce—Fast or Spirituous. —Sugar, 2 cups, dissolved in boiling water, % pt.; flour, or corn starch, 2 tablespoonful, worked smooth, in cold water, 1 cup, and stirred into the boiling sugar, with nice butter, the size of an egg;, (hen's egg); then add two or three tablespoonful of good vinegar (more or less as a sharp or mild taste is preferred); or brandy, or good wine, in like quantities to suit the taste of self or guests, with cinnamon, nutmeg, or other flavor, as you like.
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