Plum Pudding

One pound suet, shred and chop fine, 1 lb. raisins, stoned, 1 pound currants, wash and bake, 1 1/2 pounds flour, small piece of citron, sliced fine, 6 eggs, 1 teaspoon each of mace, nutmeg, allspice, cloves and cinnamon, 1/2 pint of milk,

3 tablespoons sugar. Beat well. Boil 6 hours if in one pudding, 3 or 4 hours if in several. - Mrs. C. F. L.

Plum Pudding

Three heaping cupfuls bread crumbs, 1 cup finely chopped suet, 1 1/2 cups brown sugar, 4 eggs, 1/2 cup milk, 1 small wine glass brandy, 1 pound raisins, 1 pound currants, piece citron, 1 cup jelly, salt, spices to taste. Steam 4 hours.

Plum Pudding

One cup of sour milk, 1 cup of molasses, 1 cup of chopped suet or small cup butter, 1 cup of bread crumbs, 2 cups of flour (1 graham), 1 cup of raisins, 1 cup of currants, 1 cup of plums (prunes), 1 teaspoon salt, 1/2 cup chopped nuts, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon soda, 1 teaspoon allspice. Boil for 3 hours. A little wine or brandy can be added if desired.

English Plum Pudding

One lb. each flour, finely chopped beef suet, currants, washed and dried with a cloth, stoned raisins and light brown sugar, 1 cupful thinly sliced orange, citron and lemon peel, mixed, 7 eggs, 1 grated nutmeg and 1 even teaspoon-ful salt. Mix all dry ingredients together and moisten with the well beaten eggs. Then add to this sufficient beer to make a suitable consistency. Mix well. Boil about 7 hours in well buttered pudding mould. Allow 1 inch for expansion. Serve with brandy sauce. - Mrs. E. A. B.

Everyday Plum Pudding

One cup suet, chopped fine, 1 cup raisins, 1 cup currants, citron, 1 cup molasses, 1 cup milk, 1 egg, 4 cups flour, 1 teaspoon each of soda, cinnamon and cloves, a little salt. Boil or steam 3 hours. - J. P.

Sweet Potato Pudding

Mix with 1 pound sweet potatoes, grated raw, 1/2 teacupful of molasses, 2 beaten eggs, 1 tablespoon of butter, 2 tablespoons of sugar and enough milk to make a thin mixture. Add 1 teaspoon ginger and spice to taste. Bake 1 1/2 hours. - Miss H. B.

Prune Pudding (Steam)

One cup chopped stewed prunes, 1 cup graham flour, 1 cup white flour, 1 cup sweet milk, 2/3 cup molasses, 2 eggs (well beaten), 1 heaping teaspoon soda, cinnamon, cloves, nutmeg to taste, pinch of salt. Steam 2 hours. Sauce - Butter size of egg, 1 cup sugar, juice 1 lemon, 1 egg, 6 tablespoons boiling water. Set in kettle until hot and well mixed. Thicken with a little flour. - Mrs. A. M.

Steamed Raisin Puffs

One cup sugar, 2 eggs, 1/2 cup butter, 1 cup sweet milk, 2 cups flour, 2 teaspoons baking powder, 1 cup raisins, stoned and chopped. Cream butter and sugar. Add egg and flour, milk and raisins. Steam in cups 1/2 hour. Serve hot with sauce. - Mrs. H. G.

Suet Pudding

One cup beef suet, chopped, 1 pint molasses, 1 pint sweet milk, 1 pint warm water, 1 teaspoon soda, 1 1/2 cups raisins, 1 spoon each ginger, cloves and cinnamon, 6 cups of flour, or more; 1 tablespoon baking powder. Steam 3 hours.

Taylor Pudding

One-half cup New Orleans molasses, 1/2 cup sour milk, 1/2 cup, scant, melted butter, 1 egg, 1 teaspoon soda, 1/2 dissolved in the molasses and 1/2 in the sour milk; nearly 2 cups flour, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon nutmeg. Steam or boil 1 1/2 hours. Sauce- - One egg, 1 cup sugar. Separate whites and yolks. Beat white stiff and add to beaten yolk and sugar. Whip 1/2 cup cream. Add and flavor with vanilla.

Strawberry Pudding

One pint sifted flour, 2 teaspoons baking powder (heaping), little salt, sweet milk, enough to make a soft batter. Place in a steamer well greased cups. Put in each 2 tablespoons fresh berries. Cover with the batter. Steam for 20 minutes without moving. Serve sauce made of 2 eggs, 1/2 cup butter, 1 cup sugar, beaten with 1 cup boiling milk and 1 of berries. - Mrs. J. D.