2 1/2 cups stale bread crumbs 1 cup milk 1/2 pound beef suet 1/2 cup sugar 1/2 cup maple syrup 1 teaspoons salt.

4 eggs.

1/2 pound raisins.

1/2 pound citron.

1/2 pound currants.

3 tablespoons flour.

2 teaspoons baking powder.

1/8 cup brandy.

Put bread crumbs in double boiler, add milk and cook until milk is scalded. Chop suet and work with the hands until creamy; then add sugar gradually, while working constantly. Add maple syrup, eggs well beaten, and raisins stoned and cut in pieces, citron cut in thin strips, and currants mixed and dredged with flour mixed with baking powder; then add brandy. Turn into a buttered mould, cover and steam twenty-four hours. It may be steamed twelve hours one day and twelve hours the next. Re-heat in steamer for serving; the time required being about one and one-fourth hours. Turn on a hot serving dish, insert sparkers and garnish with holly (if used at Christmas dinner) and Brandy Sauce (see p. 262); also accompany with Yankee Sauce (see p. 259).

Irish Plum Pudding.

Irish Plum Pudding. - Page 255.

Irish Plum Pudding Steamed in Ring Mould and Garnished for Christmas.

Irish Plum Pudding Steamed in Ring Mould and Garnished for Christmas. - Page 255.