Fruit Cracker Pudding.
1 cup powdered cracker soaked in one pint of milk.
¼ lb. beef suet, cleared from strings and powdered.
½ lb. raisins, seeded and cut in two.
¼ lb. currants, washed and dried.
3 oz. almonds.
5 eggs.
½ cup sugar.
1 teaspoonful nutmeg, and same of cinnamon. Rose-water to taste.
Blanch the almonds and cut with a sharp knife into thin shavings. Beat the yolks with the sugar until light and thick; mix in the cracker and milk; the suet and the fruit well dredged; the spice and rose-water; then the whipped whites, finally the almonds.
Bake in a buttered mould one hour and a half. Turn out and eat with wine sauce.