CHRISTMAS PLUM PUDDING

One pound butter, one pound suet, freed from strings and chopped fine, one pound sugar, two and a half pounds flour, two pounds raisins, seeded, chopped and dredged with flour, two pounds currents, picked over carefully after they are washed, one quarter pound citron, shred fine, twelve eggs, whites and yolks beaten separately, one pint milk, one cup brandy, one half ounce cloves, one half ounce mace, two grated nutmegs. Cream the butter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with flour. Mix all thoroughly; wring out your pudding-cloth in hot water, flour well inside, pour in the mixture and boil five hours.