nately. The fruit must be well sprinkled with flour, lest it sink to the bottom. Stir very hard. Then add the spice and liquor, and lastly the remainder of the milk. Stir the whole mixture very well together. If it is not thick enough, add a little more grated bread or flour. If there is too much bread or flour, the pudding will be hard and heavy.
Dip your pudding-cloth, in boiling water, shake it out and sprinkle it slightly with flour. Lay it in a pan and pour the mixture into the cloth. Tie it up carefully, allowing room for the pudding to swell.
Boil it six hours, and turn it carefully out of the cloth.
Before you send it to table, have ready some blanched sweet almonds cut in slips, or some slips of citron, or both. Stick them all over the outside of the pudding.
Eat it with wine, or with a sauce made of drawn butter, wine and nutmeg.
The pudding will be improved if you add to the other ingredients, the grated rind of a large lemon or orange.
LEMON PUDDING.
One large lemon, with a smooth thin rind.
Three eggs.
A quarter of a pound of powdered white sugar.
A quarter of a pound of fresh butter—washed.
Half a glass of white wine and brandy, mixed.
A tea-spoonful of rose-water.
Five ounces of sifted flour, and a quarter of a pound of fresh butter for the paste.
Grate the yellow part of the rind of a large fresh lemon. Then cut the lemon in half, and
