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Suet Pudding, Ho. 2, With Sweet Milk and Crackers, Baked.
—Suet, chopped fine and freed from strings (to skin the membrane of the suet is to " free it from strings; " see the first, or " English Plum Pudding, " and the remarks following it, as to " skinning" suet to save time), ^ cup; fine cracker-crumbs, 1 cup; sugar, 3 table-spoonfuls; eggs, 3; sweet milk, 3 cups; salt, 1 tea-spoonful. Directions—Beat the yolks with the sugar: add to them the cracker and milk; then the suet; whip the whites and add lastly, leaving out the white of one to whip for the frosting; bake about 1 hour; make the frosting by beating, and adding 1 table-spoonful of powdered sugar; spread your frosting on when the pudding is baked; set it back in the oven to give it a brown, watching closely; and, before sending it to the table, ornament with dots of currant jelly. —Letters of Experience.
Remarks. —"Experience" is necessary to do things well. The author, when he began his work of making " receipt books, " had great difficulties to-oveicome; but twenty years of experience enables him to tell at a glance now what formerly would take a long time, and often several tests to accomplish. Stick to your life-work as I have to mine, and 99 in every 100 will succeed as I have done. See, also, " Plum Puddings, " which are generally made with suet, in place of other shortenings.
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