CURRANT PUDDING, Boiled (Plain and Economical).
Ingredients.—1 lb. of flour, ½ lb. of suet, ½ lb. of currants, milk. Mode.—Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together, and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for 3½ hours; serve with a cut lemon, cold butter, and sifted sugar. Time.—3½ hours. Average cost, 10d. Sufficient for 7 or 8 persons. Seasonable at any time.