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English Plum Pudding I 1/2 lb. stale bread crumbs

2 oz. finely cut citron 1 cup scalded milk

1/4 cup wine and brandy mixed

4 eggs

1/2 grated nutmeg 1/2 lb. raisins, seeded, cut in pieces, and floured

3/4 teaspoon cinnamon 1/3 teaspoon clove 1/4 lb. currants

1/3 teaspoon mace 1/4 lb. finely chopped figs

11/2 teaspoons salt

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.

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