Suet Dumplings (plain.)

2 cups fine bread-crumbs, soaked in a very little milk. 1 cup beef suet, freed from strings, and powdered.

4 eggs, whites and yolks separated, and beaten very light, 1 tablespoonful sugar.

1 teaspoonful cream-tartar, sifted into the flour. 1/2 " soda dissolved in boiling water.

Enough milk to mix into a stiff paste.

Make into large balls with floured hands; put into dumpling cloths dipped into hot water and floured inside; leave room to swell, and tie the strings very tightly.

Boil three-quarters of an hour. Serve hot with wine sauce.

Fruit Suet Dumplings

Are made as above, with the addition of 1/2 lb. raisins, seeded, chopped, and dredged with flour, and 1/4 lb. currants, washed, dried, and dredged. Boil one hour and a quarter.

Boiled Indian Meal Pudding

1 quart milk.

1 " Indian meal.

3 eggs.

3 heaping tablespoonfuls sugar, and 1 teaspoonful salt.

1/2 lb. beef suet, chopped into powder.

Scald the milk, and while boiling hot stir in the meal and suet with the salt. When cold add the yolks, beaten light with the sugar, then the whites Dip your bag in hot water, flour it, and fill half-full with the mixture, as it will swell very much. Boil five hours.

Eat very hot with butter and sugar.

Cabinet Pudding

1/2 lb. flour. 1/4 " butter. 5 eggs. 1 1/2 lb. sugar.

1/2 lb. raisins, seeded and cut in three pieces each.

1/4 " currants, washed and dried.

1/2 cup cream or milk.

1/2 lemon - -juice and rind grated.

Cream the butter and sugar; add the beaten yolks, then the milk and the flour, alternately, with the whites. Lastly, stir in the fruit, well dredged with flour, turn into a buttered mould, and boil two hours and a half at least.

Serve hot, with cabinet pudding sauce over it. (See Sweet Sauces.)

Eve's Pudding

1 heaping cup of fine dry bread-crumbs.

1/2 lb. pared and chopped apples.

1/2 " raisins, seeded and chopped.

6 oz. currants, washed and dried.

6 eggs.

1 teaspoonful nutmeg, and same of allspice.

1 glass brandy.

1 cup sugar, and 1 teaspoonful salt.

1/2 lb. suet, chopped to powder.

Work the sugar into the beaten yolks; then the suet and crumbs, with the chopped apples; next the brandy and spice, then the whipped whites; lastly the fruit, well dredged with flour.

Boil in a buttered bowl or mould three hours. Eat hot with sauce.

The Queen of Plum Puddings. 1 lb. butter.

1 " of suet, freed from strings and chopped fine. 1 " of sugar. 2 1/2 lbs. of flour.

2 lbs. of raisins, seeded, chopped, and dredged with flour. 2 lbs. of currants, picked over carefully after they are washed. 1/4 lb. of citron, shred fine. 12 eggs, whites and yolks beaten separately. 1 pint of milk.

1 cup of brandy. 1/2 oz. of cloves.

1/2 " of mace.

2 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.

I can confidently recommend this as the best plum pudding I have ever tasted, even when the friend at whose table I had first the pleasure of eating it imitated the example of " good King Arthur's " economical spouse, and what we " couldn't eat that night," " next day fried," by heating a little butter in a frying-pan, and laying in slices of her pudding, warmed them into almost their original excellence. It will keep a long time - in a locked closet or safe.