Modern cookery, in all its branches

Mix very thoroughly one pound of finely' grated bread with the same quantity of flour, two pounds of raisins stoned, two of currants, two of suet minced small, one of sugar, half a pound of candied peel, one nutmeg, half an ounce of mixed spice, and the grated rinds of two lemons ; mix the whole with sixteen eggs well beaten and strained, and add four glasses of brandy. These proportions will make three puddings of good size, each of which should be boiled six hours. Bread-crumbs, 1 lb. ; flour, 1 lb. ; suet, 2 lbs. ; currants, 2 lbs. ; raisins, 2 lbs. ; sugar, 1 lb. ; candied peel, l lb. ; rinds of lemons, 2 ; nutmegs, 1 ; mixed spice, l oz. . salt, £ teaspoonsful ; eggs, 16 ; brandy, 4 glassesful : 6 hours. Ob. A fourth part of the ingredients given above, will make a pudding of sufficient size for a small party : to render this very rich , half the flour and bread-crumbs may be omitted, and a few spoonsful of apricot marmalade well blended with the remainder of the mixture.* SMALL AND VERY LIGHT PLUM PUDDING. 'With three ounces of the crumb of a stale loaf finely grated and soaked in a quarter of a pint of boiling milk, mix six ounces of suet * Rather less liquid will be required to moisten the pudding when this is d me and four hours and a quarter will boil it. minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white. Boil the pudding for two hours and serve it with very sweet sauce ; put no sugar in it. VEGETABLE PLUM PUDDING. ( Cheap and good.') Mix well together one pound of smoothly-mashed potatoes, half a pound of carrots boiled quite tender, and beaten to a paste, one pound of flour, one of currants, and one of raisins (full weight after they are stoned), three quarters of a pound of sugar, eight ounces of suet, one nutmeg, and a quarter of a teaspoonful of salt. Put the pudding into a well-floured cloth, tie it up very closely, and boil it for four hours. The correspondent to whom we are indebted for this receipt says, that the cost of the ingredients does not exceed half a crown, and that the pudding is of sufficient size for a party of sixteen persons. We can vouch for its excellence, but as it is rather apt to break when turned out of the cloth, a couple of eggs would perhaps improve it. It is excellent cold. Sweetmeats, brandy, and spices can be added at pleasure. Mashed potatoes, 1 lb. ; carrots, 8 oz. ; flour, 1 lb. ; suet, \ lb. sugar, f lb. ; currants and raisins, 1 lb. each ; nutmeg, 1 ; little salt 4 hours. THE AUTHORS CHRISTMAS PUDDING. To three ounces of flour, and the same weight of fine, lightlygrated bread-crumbs, add six of beef kidney-suet, chopped small, six of raisins weighed after they are stoned, six of well -cleaned currants, four ounces of minced apples, five of sugar, two of candied orangerind, half a teaspoonful of nutmeg mixed with pounded mace, a very little salt, a small glass of brandy, and three whole eggs. Mix and beat these ingredients well together, tie them tightly in a thickly-floured cloth, and boil them for three hours and a half. We can recommend this as a remarkably light small rich pudding : it may be served with German, wine, or punch sauce.