Plum Pudding

1/4 lb. (1 cup) bread crumbs.

4 ozs. (1 cup) flour.

4 ozs. (1 cup) brown sugar.

1 cupful chopped suet.

1 lemon.

1 teaspoonful baking powder 1/2 teaspoonful salt 4 eggs.

Milk to moisten 1 cupful chopped citron peel.

1/2 cupful blanched, chopped almonds 1/2 pint (1 cup) Sultana raisins 1/2 pint (1 cup) currants 1/2 pint (1 cup) seeded raisins 1 teaspoonful powdered allspice 1/2 teaspoonful grated nutmeg 1 teaspoonful powdered ginger 1 teaspoonful powdered cinnamon 1 wineglassful brandy.

Beat up the eggs, add the strained juice of the lemon and all the other ingredients, turn into a well-buttered casserole, cover, and steam steadily for five hours.

Serve with hard sauce.

Prune And Apple Tart

1/2 lb. stoned prunes 1 lemon 3 lbs. apples.

1/2 lb. (1 cup) sugar.

Pastry.

1 egg.

Wash and stone the prunes; peel, core, and slice the apples. Put them into a casserole, sprinkle in the sugar and the grated rind of the lemon.

Cover neatly with pastry, brush over the top with beaten egg, and bake in a hot oven for about three-quarters of an hour.

Sprinkle over with sugar and serve hot or cold.

Prune Pudding

1/2 lb. prunes 1/2 lemon.

1 tablespoonful cornstarch 1/2 pint (1 cup) milk.

2 eggs.

2 heaping tablespoonfuls (2 ozs.) sugar 2 heaping tablespoonfuls (2 ozs.) currants 1 inch cinnamon stick 1 wineglassful port wine.

Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the stones and chop the kernels, add them to the prune pulp, and allow to cool a little.

Clean the currants and soak them in the wine. Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pour into a buttered earthenware dish, dredge with sugar, and bake for half an hour in a fairly hot oven. Serve hot.