ALMA PUDDING.

Beat one-quarter pound butter to a thick cream, strew in by
degrees one-half pound sugar, and beat these well together;
then dredge one-half pound flour in gradually, add one-quarter
pound currants, and then beat up four eggs and add them to the
mixture ; when all the ingredients are well stirred and mixed,
pour into a buttered mould and tie down with a cloth ; put the
pudding into a saucepan with boiling water, and let it boil for
four hours.

FIG PUDDING.

Chop one-half pound figs very finely, mix them with one-
quarter pound coarse sugar, a tablespoonful of treacle, four table-
spoonfuls of milk, one-half pound flour, one-quarter pound suet,
in egg, and a pinch of grated nutmeg. Put the pudding into a
buttered mould and boil five hours.

SCRAP PUDDING.

Put scraps of bread (crust and crumb) into a bowl, with suffi-
cient milk to cover them well. Cover wiih a plate, and put into
the oven to soak for about half an hour. Take it out and ma^h
the bread with a fork till it is a pulp; then add a handful of
raisins and as many currants, six ounces brown sugar, half a
pint of milk, some candied lemon-peel, and one egg. Stir it up
well, grease a pudding-dish, and pour the pudding in. Grate
over a little nutmeg, put it into a moderate oven, and let it bake
for an hour and a-half.

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