Rice Plum Pudding.
Half a pound of rice boiled in milk till tender, but the milk must not run thin about it; then take half a pound of raisins, and the like quantity of currants, and suet, chopped fine, four eggs, leaving out half the whites, one table-spoonful of sugar, two of brandy, some lemon-peel, and spice. Mix these well together, and take two table-spoonfuls of flour to make it up. It must boil five or six hours in a tin or basin.