JOHN’S DELIGHT (A Dessert).
One-half cup of finely-chopped suet, two cups of bread
crumbs, one cup of raisins and currants (or more), one-
half cup of syrup, one small cup of milk, one egg, one-
half teaspoon soda, dissolved in tablespoon hot water,
one teaspoon cinnamon, one-half teaspoon each of nut-
meg and allspice. Steam two hours in pudding dish.

STRAWBERRY AND CRUMB PUDDING.

Time to bake, half an hour. One quart new milk,
four eggs, a little nutmeg, two ounces sugar, one small
pot strawberry jam, one-half pound bread crumbs.
Butter a pie dish; put layer of strawberry jam at the
bottom, then a good layer of bread crumbs. Beat four
eggs, stir in two ounces powdered sugar, a little grated
nutmeg, add a quart of new milk, and stir over the fire
until thick, pour over the preserve very gradually and
bake in moderate oven. B. Selwood.

LEMON SUET PUDDING.

Time to boil, three and one-half hours. Three-fourths
pound bread crumbs, six ounces beef suet, four ounces
flour, one-fourth pound fine moist sugar, one large lemon,
three eggs, and milk. Add to three-fourths pound
bread crumbs, six ounces suet finely chopped, the sugar
and the peel of the lemon minced or grated with the
juice strained; mix all thoroughly together, and then
stir into it three well-beaten eggs and sufficient milk to
make the whole into a thick batter; pour into a buttered
mold and steam or boil for three and one-half hours.
Serve with sifted sugar over it and wine sauce.

SUET PUDDING.

Time to boil, one hour and a quarter. One pound
flour, one-half pound beef suet, one egg, pinch of salt,
water to mix. Mix the flour with finely-chopped suet,
add the eggs and a pinch of salt; make it into a paste
with the water, beating it all rapidly together with a
wooden spoon. Put into buttered basin, and cover with
cloth. Steam two hours, or boil, and serve very hot.