Plum Pudding.
3 gills of boiling milk.
1/2 pint of fine cracker crumbs.
2 tablespoonfuls of butter.
2 tablespoonfuls of sugar.
1 gill of stoned raisins.
1 gill of currants.
1 tablespoonful of shredded citron.
1/4 teaspoonful of salt.
1/4 teaspoonful of grated nutmeg.
1/2 teaspoonful of cinnamon.
2 eggs.
Pour the milk on the cracker crumbs and spice. Add the butter, and set away to cool. Beat together the yolks of the eggs and the sugar. Add this and the fruit to the cooled mixture. Beat the whites of the eggs to a stiff froth and stir them into the pudding. Turn the batter into a well buttered mould; then cover closely and steam for five hours. Serve with a hot sauce.
This rule may be doubled, making two small puddings, one of which can be kept in a cool place for a couple of weeks. Steam it at least an hour when it is warmed up.