One-half cup of finely chopped suet, one cup of fine, soft bread crumbs, one-half cup of currants, one-half cup of seeded, chopped raisins, one-quarter cup of finely chopped citron, one-half teaspoonful of cinnamon, one-quarter teaspoonful each of nutmeg and salt, whites of two eggs. Mix the dry materials and add the egg whites, beaten to a froth; mix thor oughly and form into balls, the size of walnuts. Drop into a kettle containing plenty of boiling water. Cover securely and simmer gently, until they float (about twenty minutes). Remove carefully to avoid breaking. Place in a serving dish and pour around them a rich brandy or lemon sauce, using the two egg yolks if desired.