Throw each ingredient as you prepare it into a pan; sprinkle the salt over all, then add the beaten eggs, the brandy, and when milk is used, put that last, as it is only when the eggs and brandy are in you can tell how much you need. The mixture must be so stiff as to stir with difficulty. In the last recipe the bitter almonds must be crumbled and added by degrees with great care.

The quantities given make two quart puddings, or may be boiled in one.

If boiled in two, use quart bowls; butter them well, fill them, put a buttered paper over the top, scald a pudding cloth, flour it, tie it over (see general directions for puddings), and boil each pudding six hours; and two hours on the day used. If one large pudding is made, boil eight hours, and two on the day used.

These puddings may also be boiled in cloths (many consider them lighter so boiled). Scald and flour a square of muslin for each; lay it in a large bowl; pour the pudding mixture in, tie it up closely as you would dumplings, and boil six hours for a quart pudding, and an hour and half the day used.