_Ingredients._—To every lb. of raisins, allow ½ lb. of loaf sugar;
pounded cinnamon and cloves to taste. _Mode._—Stone the raisins; put
them into a stewpan with the sugar, cinnamon, and cloves, and let them
boil for 1½ hour, stirring all the time. Let the preparation cool a
little, pour it into a glass dish, and garnish with strips of candied
lemon-peel and citron. This will remain good some time, if kept in a
dry place. _Time._—1½ hour. _Average cost_, 9_d._ _Sufficient._—1 lb.
for 4 or 5 persons. _Seasonable_ at any time.
RAISIN PUDDING, Boiled. (Plain and Economical).
_Ingredients._—1 lb. of flour, ½ lb. of stoned raisins, ½ lb. of
chopped suet, ½ saltspoonful of salt, milk. _Mode._—After having
stoned the raisins and chopped the suet finely, mix them with the
flour, add the salt, and when these dry ingredients are thoroughly
mixed, moisten the pudding with sufficient milk to make it into a
rather stiff paste. Tie it up in a floured cloth, put it into boiling
water, and boil for 4 hours: serve with sifted sugar. This pudding may
also be made in a long shape, the same as a rolled jam-pudding, and
will not require quite so long boiling;—2½ hours would then be quite
sufficient. _Time._—Made round, 4 hours; in a long shape, 2½ hours.
_Average cost_, 9_d._ _Sufficient_ for 8 or 9 persons. _Seasonable_ in
winter.