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1iOUSEKEEPER75 UOo.
of the eggs long and separately. You may, if you please,
use snow instead of eggs, either in puddings or pancakes.
Two large spoonfuls will supply the place of one egg; the
snow may be taken up from any clean spot before it is
wanted, and will not lose its virtue, though the sooner it is
used the better.
                 BROWN BREAD PUDDING.
  Mix well together half a pound of dried bread-crumbs,
and the same weight of beef suet; one pound and a half of
currants; half a pint of fresh bread-crumbs; a large spoon-
ful of sugar; the yolk of six and the whites of three eggs;
and having seasoned it with nutmeg and cinnamon, boil it
for two hours. It may be served with or without sauce.
                 ECONOMICAL PUDDING.
  Make a nice light paste, but not very rich; roll it out thin,
then spread some clean treacle all over it, and thereon
sprinkle some dried currants; roll it up, and put a cloth
round it; then boil it for about two hours, according to the
size. The currants may be omitted, if preferred.
                  CHRISTMAS PUDDING.
  One pound of bread crumbs, rubbed through the colan-
der; half a pound of flour; one pound and a quarter of suet
Very finely chopped; quarter pound of sugar; one pound
of currants; half pound of rasins, stoned and chopped.
Mix well together, and then add-two ounces candied cit-
ron; one ounce ditto orange-peel; one ditto lemon peel; one
nutmeg, grated; a little mace, cinnamon, and three cloves
pounded; quarter of a tea-spoonful of powdyed ginger;
the peel of one lemon finely chopped. Mix well again,
and then add---one wine-glassful of brandy; one ditto white
wine; the juice of one lemon. Mix well together, and then
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