_Ingredients._—1½ pint of damsons, ¼ lb. of moist sugar, ¾ lb. of suet
or butter crust. _Mode._—Make a suet crust with ¾ lb. of flour by
recipe; line a buttered pudding-basin with a portion of it; fill the
basin with the damsons, sweeten them, and put on the lid; pinch the
edges of the crust together, that the juice does not escape; tie over a
floured cloth, put the pudding into boiling water, and boil from 2½ to
3 hours. _Time._—2½ to 3 hours. _Average cost_, 8_d._ _Sufficient_ for
6 or 7 persons. _Seasonable_ in September and October.