PEACH PUDDING.
One quart of dried peaches. Wash them well in four waters; then pour three pints of boiling milk on one quart of bread crumbs, made fine; five large tablespoonsful of flour, three spoonsful of cinnamon, one wine-glass full of brandy, half a pound of suet, two tablespoonsful of brown sugar, eight or nine eggs beaten separately: boil three hours, and eat with wine sauce.