You may substitute for the currants, raisins seeded, and cut in half.
This pudding may be made also with layers of stewed gooseberries instead of the currants, or with pippin apples, pared, cored and minced fine.
A SUET PUDDING.--Mince very finely as much beef suet as will make two large table-spoonfuls. Grate two handfuls of bread-crumbs; boil a quart of milk and pour it hot on the bread. Cover it, and set it aside to steep for half an hour; then put it to cool. Beat eight eggs very light; stir the suet, and six table-spoonfuls of flour alternately into the bread and milk, and add, by degrees, the eggs. Lastly, stir in a table-spoonful of powdered nutmeg and cinnamon mixed, and a glass of mixed wine and brandy. Pour it into a square cloth dipped in hot water, and floured; tie it firmly, put it into a pot of boiling water, and boil it two hours. Do not take it up till immediately before it is wanted, and send it to table hot.
Eat it with wine sauce, or with molasses.
A CUSTARD PUDDING.--Take five table-spoonfuls out of a quart of cream or rich milk, and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavouring it with half a dozen peach leaves, or with bitter almonds broken up. When it has boiled hard, take it off, strain it, and stir it in the cold milk and flour. Set it away to cool, and beat well eight yolks and four whites of eggs; add them to the milk, and stir in, at the last, a glass of brandy or white wine, a powdered nutmeg, and a quarter of a pound of sugar. Butter a large bowl or mould; pour in the mixture; tie a cloth tightly over it; put it into a pot of boiling water, and boil it two hours, replenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream, and flavoured with lemon juice or orange.
FLOUR HASTY PUDDING.--Tie together half a dozen peach-leaves, put them into a quart of milk, and set it on the fire to boil. When it has come to a hard boil, take out the leaves, but let the pot remain boiling on the fire. Then with a large wooden spoon in one hand, and some wheat flour in the other, thicken and stir it till it is about the consistence of a boiled custard. Afterwards throw in, one at a time, a dozen small bits of butter rolled in a thick coat of flour. You may enrich it by stirring in a beaten egg or two, a few minutes before you take it from the fire. When done, pour it into a deep dish, and strew brown sugar thickly over the top. Eat it warm.