PtTDDINGS, ETC. 121
up the pudding immediately before it is to go to table. Dip it in cold water for an instant, then turn it out of the cloth into a dish, and serve it up hot. Eat it with wine-sauce; or with butter and sugar beaten to a cream.
MINCE PUDDING.—Take a pound and a half of mince-meat, and sift three-quarters of a pound of flour. Beat six eggs very light, and stir into them, alternately, the mince-meat and the flour, a little at a time of each. Stir the whole very hard. Have ready a pudding-cloth dipped into a pot of boiling water, then shook out, and dredged with flour. Spread out the cloth in a large pan, and pour into it the pudding. Tie it tightly leaving room for the pudding to swell; and stop up the tying-place with a small bit of dough made of flour and water. Put it immediately into a large pot of boiling water, having an old plate at the bottom to keep the pudding from scorching. Boil it steadily five or six hours, turning it in the pot every hour. As the water boils away, replenish it from a kettle of water that is kept boiling hard. Do not turn out the pudding till immediately before it is sent to table. Eat it with wine-sauce.
This pudding is excellent. The mince-meat is the same that is prepared for mince-pies.
A TEMPERANCE PLUM PUDDING.—Take a pound of the best raisins, and cut them in half, after removing the seeds. Or use sultana raisins that have no seeds. Pick, and wash clean, a pound of currants, and dry them before the fire, spread out on a large flat dish. Cut into slips half a pound of citron. Then mix together, on the same dish, the currants, the raisins, and the citron, and dredge them thickly with flour to prevent their sinking or clodding in the pudding; tumbling them about with your hands till they are all over well-
