Plain Plum Pudding
This is for a small plain-living family. Chop very fine half a pound of nice fresh beef suet. Stone a half pound of very good raisins, or use the sultana or seedless sort. Dredge them well on all sides with flour to prevent their sinking to the bottom. Grate the yellow rind of a large fresh lemon, and strain the juice into the saucer on which you have grated the rind. It will be still better if you use the rind and juice of an orange as well as of a lemon. Put into a bowl half a pint of grated bread-crumbs, and a heaped table-spoonful of flour, and pour on them a half pint of boiling milk. Beat in a shallow pan four eggs till very thick and light. Mix the suet gradually into the bread, adding alternately the beaten egg, (a little at a time) the lemon and orange, and four heaped table-spoonfuls of sugar. Lastly, stir in by degrees, the raisins, well floured. Put the mixture into a square pudding-cloth spread out into a deep pan, and dipped in boiling water. Tie it securely, leaving room to swell. Boil it three hours.
Eat with it a sauce of butter, sugar, and nutmeg, beaten together.