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CAKES AND PUDDINGS.—No. 53. RICH CHRISTMAS PUDDING. i packet of Cakeoma. j lb. finely chopped Suet. A little Salt. The grated rind of a Lemon. A grated Nutmeg. i or 2 teaspoonsful Pudding Spice. i lb. Raisins. a lb. Currants. i rb. Candied Peel cut into strips. 4 Eggs. A wineglassful of Brandy or Rum. METHOD.—Put all the dry ingredients, chopped Suet and Fruit together into a bowl and mix them well; then add the Eggs (previously well beaten) and the spirit, and thoroughly but lightly mix all together. Divide the pudding into two basins, tie them up and put them into boiling water and keep them boiling for 5 hours. When required for use boil for a further il hours, 2 and serve with Sweet Sauce. Cakeoma is sold in 3 |d. packets by Grocers and Stores everywhere. Recipe book will be sent post free on re- quest to Latham <S: Co., Ltd., Liverpool

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