Mrs. Strauder Goff

1 pound raisins, 1 pound sugar,

1 pound suet,

1 pound currants, 1/2 pound citron,

1/2 pound bread-crumbs or flour, 6 eggs, 1/2 nutmeg,

2 teaspoons mixed spices,

1 tumbler of wine and whisky, mixed.

Steam 4 hours and serve with hard sauce. 2 teaspoons of baking-powder is an addition if the pudding is to be used soon after making. These puddings may be made in moulds or bags of the required size and kept in a cool place. Heat thoroughly when used.

Fine English Plum Pudding

V. C. G

1/2 pound of flour,

3/4 pound of bread-crumbs,

6 ounces of suet, chopped fine,

1 pound of seeded raisins,

1/2 pound of currants,

1/4 pound of citron, chopped fine,

1/4 teaspoon of nutmeg,

1/2 teaspoon of cinnamon,

1/2 teaspoon of salt,

1/2 glass of brandy,

1/2 cup of light brown sugar,

3 eggs, well beaten,

1 pint of sweet milk,

Grated rind of 1 orange or lemon.

Steam constantly 4* or 5 hours. Eat with brandy sauce.

This is a splendid recipe.