Christmas Pudding, No. 1

One pound of currants thoroughly cleaned, one pound of raisins, stoned and chopped a little, one pound of suet finely chopped, half a pound of brown sugar, four ounces of blanched almonds split, four ounces of citron, four of candied lemon peel, four of candied orange peel, one pound of flour and eight eggs, two glasses of brandy, and milk to make all into a very thick batter just so that you can stir it. A teaspoonful of salt scant, and a small nutmeg grated, a teaspoonful of ginger, a scant one of cinnamon and half one of cloves, all ground.

Christmas Pudding, No. 2

(Very Rich)

This is a very delicious pudding, richer than the other.

One pound of Muscatel raisins stoned, half pound of Sultana raisins, half a pound of currants, half a pound of mixed candied peels, half a nutmeg grated, three-quarters of a pound of bread-crumbs, three-quarters of a pound of beef suet chopped very fine, ten eggs, a quarter an ounce of bitter almonds pounded, one tablespoon-ful of flour, four ounces brown sugar, a gill of brandy and one of sherry.

N. B. - In both these puddings the spices may be increased or lessened, the candied peels varied or part omitted. These are matters of taste, and do not affect the texture or character of the pudding.