World'a Fair Pudding

The composer of the following recipe for World's fair plum pudding haa chosen a name for it that shonld make it famous: One pound each of currants, raisins, suet chopped fine, and brown sugar; one and a half large loaves of baker's bread grated fine, without crust: ten eggs, whites and yolks beaten separately; thrce nutmegs, half a pint of brandy, one wineglass of wine. Mix suet, bread, raisins, currants, a pinch of salt, nutmegs and brandy over night. In the morning moisten with a little milk. Just before putting on to boil add sugar, eggs and wine; work well together, put in a floured cloth, leavingroom to swel], drop in boiling water and boil steadily for f erar hours.