_Ingredients._—¾ lb. of suet-crust, ¾ lb. of any kind of jam.
_Mode._—Make a nice light suet-crust, and roll it out to the thickness
of about ½ inch. Spread the jam equally over it, leaving a small margin
of paste without any, where the pudding joins. Roll it up, fasten
the ends securely, and tie it in a floured cloth; put the pudding
into boiling water, and boil for 2 hours. Mincemeat or marmalade may
be substituted for the jam, and makes excellent puddings. _Time._—2
hours. _Average cost_, 9_d._ _Sufficient_ for 5 or 6 persons.
_Seasonable._—Suitable for winter puddings, when fresh fruit is not
obtainable.