Preparation:

1. Take half a pound of very nice suet and scrape it to a powder.
2. Soak a loaf of stale bread, squeeze out the water and add to the suet.
3. Work bread and suet well with your hands and add two eggs, a cup of sugar, a teaspoonful of salt, allspice, cloves and cinnamon and grated peel of a lemon.
4. Add flour enough to work into a huge ball; sift two teaspoonfuls of baking powder in flour.
5. Pare about half a peck of cooking pears and cut in halves, leaving the stems on.
6. Lay half the pears in a large porcelain-lined kettle, put the pudding in center of the pears, and lay the rest of the pears all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark and three spoonfuls of syrup.
7. Fill up with cold water and boil half an hour on top of stove.
8. Then put in the oven for at least three hours, adding water if needed. This is a delicious pudding and worth the trouble of trying. Must be eaten hot and is even better warmed over.

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