One cup chopped suet, one cup chopped nuts (English walnuts), one cup raisins, one cup currants, one teaspoon extract of lemon, one teaspoon cloves, one teaspoon cinnamon, one teaspoon soda dissolved in hot water, one cup of sweet milk, three mixing spoonfuls of molasses, three cups of flour. Steam four hours.

Sauce

One cup of sugar, one-half cup of butter. Warmed, but not boiled, to which add two well beaten eggs just before serving. - Mrs. John Clark, Sr., Flagstaff, Ariz.

Plum Pudding

One-half pound currants, one-half pound bread crumbs, one-half pound raisins, one-half cup molasses, one and one-half pounds flour, three eggs, one-half pound suet. One-half pound sugar, one-fourth pound citron, grated peel of one lemon, a pinch of soda and a little salt, one ounce mixed spices, one cup of milk. Mix dry ingredients and then add the liquids. If too firm add a little milk, divide the mixture in two parts, put in cloth and boil four hours. Serve with hard sauce. - Mrs. John Langowsky, Williams, Ariz.

Plum Pudding

One cup suet, one cup molasses, one cup milk, one cup raisins, one cup currants, one-half cup citron, three eggs, three cups flour, one tablespoon each of spices, small spoon salt, one teaspoonful baking powder, one-half teaspoon soda dissolved in milk. Steam four or five hours. - -Mrs. David Roberts, Yuma, Ariz.

English Plum Pudding

One-fourth pound each chopped suet, raisins, currants and sultanas, two ounces each chopped mixed, lemon, orange, citron peel and bread crumbs, one-fourth pound brown sugar, two eggs, two ounces vinegar, one ounce chopped almonds, little grated nutmeg and salt. Pour flour into a basin, add salt, crumbs, floured currants, raisins, sultanas, and the peels. Mix all well together, add grated nutmeg, almonds, vinegar, the beaten sugar and eggs, and moisten with one cup sweet milk. Turn pudding in well buttered mold. Steam four hours or more. Serve with hard sauce. - Mrs. E. N. Crawford, Gold-field, Nev.

English Plum Pudding

One and one-half pounds of seedless raisins, one and one-half pounds of citron or lemon peel chopped fine, three-fourth pound of suet, one-fourth pound of brown sugar, one-half nutmeg, three-fourth pound of bread crumbs, one teaspoon of cinnamon. Mix all ingredients together, beat five eggs until light, add to them one-half pint of grape or orange juice, pour over the dry ingredients, and mix thoroughly, put in cloth and steam for five hours. This will keep several months.

Sauce

One-half cup of butter, one-half cup of sugar, one-half cup of cream. Rub butter and sugar together, beat cream hard and serve. - Mrs. Wm. Haynard, Los Angeles, Calif.

Frozen Plum Pudding And Sauce

One heaping tablespoonful of powdered gelatine, one-half cupful of boiling water, one cupful of cold water, one cupful of sugar, two cupfuls of whipped cream, one-half cupful of cleaned Sultana raisins, one cupful of mixed chopped nut meats, one-half pound of candied fruits, yolks of three eggs. Dissolve the gelatine in the boiling water. Cook together the sugar and cold water until they form a fine thread. Add this syrup to the beaten yolks of the eggs; beat till cool, add the gelatine, fold in the whipped cream, then add the raisins and nuts. Freeze. When ready to pack add the candied fruits in alternate layers. If a sauce is desired serve whipped cream, sweetened and flavored with vanilla.

Good Substitute For Plum Pudding

One cup of grated raw carrots, one cup of grated raw potatoes, one cup of finely chopped suet, one cup of brown sugar, one cup of seeded raisins, one cup of currants, one and one-half cups of flour, one teaspoonful soda, one teaspoonful salt, one teaspoonful ground cinnamon, one-half teaspoonful ground allspice, one pinch of ground cloves, one pinch of ground mace. Steam three hours, serve with hard sauce. - R. K. Starkweather, Escalante Hotel, Ash Fork, Ariz.