Common-Sense Papers on Cookery

been shed upon such trifles; but then trifles make up life. Perhaps the deepest anxiety is about the pudding. I will give the following recipe, which I have always found an excellent one. The ingredients required are—one pound and a half of muscatel raisins, half a pound of currants, quarter of a pound of sultana raisins, half a pound of mixed candied peel, three-quarters of a pound of bread-crumbs, three-quarters of a pound of suet chopped fine, nine eggs, quarter of an ounce of pounded bitter almonds, a table-spoonful of flour, a table-spoonful of moist sugar, and a quarter of a pint of brandy. The first thing to do is to stone the raisins. Cut the raisins into two pieces, and in taking out the pips or stones be careful not to take out the pulp. For this reason it is undesirable to leave the stoning of the raisins to young persons. It is more than human nature can bear, and the strongest-minded child is apt to suck his or her fingers during the process, which, in addition to being far from nice, is apt to detract from the rich muscatel flavour of the pudding. The currants should be bought some days before they are wanted, in order that they may be first washed and then dried. Spread them out on a large sheet of coarse paper before the kitchen fire, and occasionally stir them about. They will also require picking, and this wants both care and patience; those little tiny stalks of the currants are very disagreeable to get into the mouth, and still more into a hollow tooth, for which they seem to have a natural affinity. The candied peel should be sliced into little, very thin slices, and not chopped up. The bread-crumbs should be made as fine as possible, and the suet chopped up very fine. Care should be taken to get the very best beef suet, that will chop properly, as some suet has a tendency to get into a creamy mass; when this is the case it is impossible to make a proper pudding