Suet Pudding

7/8 cupful suet, chopped fine 1 cupful sugar 1 cupful sour milk 1 cupful raisins, dates or figs, chopped fine

1 teaspoonful soda

1 teaspoonful salt 3 cupfuls flour

2 teaspoonfuls cinnamon 1 teaspoonful cloves

Mix the suet, sugar and milk together. Sift together the soda, salt and flour. Add 2 cupfuls of flour to the first mixture; mix the fruit with the remaining flour and add with the spices. Turn into a well-oiled and floured mould and steam four hours. Serve with a hard sauce. If dates are used, add 2 tablespoonfuls chopped, candied orange peel, and omit the spice.

French Fruit Pudding

1 cupful chopped suet 1/2 cupful Barbadoes molasses 1 cupful sour milk 1 1/2 teaspoonfuls soda 2 1/2 cupfuls flour

1 teaspoonful cinnamon

1 teaspoonful clove

1/2 teaspoonful salt

1 1/4 cupfuls chopped raisins

3/4 cupful currants

Add the molasses and sour milk to the suet. Stir in 2 cupfuls of the flour sifted with the soda, salt and spices. Add the fruit combined with the remaining flour, mix well, pour into a well-oiled and floured mould and steam four hours.

Christmas Pudding

1 cupful chopped suet

1/2 cupful sugar

1/2 cupful Barbadoes molasses

1 cupful sour milk

1 1/2 teaspoonfuls soda

1 egg

3 1/2 cupfuls flour 1/2 cupful chopped walnut meats

1 teaspoonful cinnamon 1 teaspoonful clove 1/2 teaspoonful salt 1 1/4 cupfuls chopped raisins 3 cupfuls chopped currants 1/2 cupful chopped figs 1/2 cupful chopped candied orange peel

Mix together the flour, spices, prepared fruits and salt. Combine the soda, sour milk and molasses, add the suet, sugar and the egg, unbeaten, and then beat in the flour mixture. Steam in a well-oiled and floured mould for four hours, then serve garnished with holly surrounded by portions of hard sauce, sprinkled with chopped pistachio nut meats, and capped with candied cherries.

Steamed Christmas Pudding.

The pudding will be more attractive still, if blazing when brought to the table. To accomplish this, pour over three tablespoonfuls of good brandy, and ignite it just before sending to the table. This amount will serve twelve people.

Rich Fruit Pudding

1/2 cupful Barbadoes molasses 1/2 cupful sugar 1 cupful sweet milk 1 teaspoonful cinnamon 1/4 teaspoonful ginger 1/2 cupful chopped dates 1/2 cupful candied orange peel 1/2 cupful butter or oleomargarine

1 teaspoonful soda

1/2 teaspoonful clove

1/8 teaspoonful nutmeg

1 cupful chopped raisins

1 cupful chopped figs

3 1/2 cupfuls flour

1 cupful chopped almonds

Melt the fat, and combine with the milk, slightly warmed; add the soda to the molasses, mix all together, add the spices, sugar, and gradually beat in 3 cupfuls of the flour. Mix the fruit and nuts with the remaining flour, and add to the mixture. Beat well. Pour into a well-oiled and floured pudding mould, and steam four hours. Serve with hard sauce.