"I know what the pudden's to be - apricot roll-up. Oh, my buttons." - The Mill on the Floss.

All pudding moulds or dishes must be well buttered before using.. It takes about half as long to bake a pudding as to boil it.

To boil puddings either dishes or cloths are used. If dish is used, butter it well and tie a floured cloth tightly over the top. Dip cloth in boiling water then dredge with flour. If a cloth is used, make into a bag with felled seams to prevent water from entering easily; dip into boiling water, wring out, and flour well on the inside before putting in pudding. Tie up the mouth of the bag tightly, being careful to leave plenty of room for batter to swell.

The water must be boiling when the pudding is put in and not allowed to stop boiling for a moment until it is done. If a bag, keep well under water, turning occasionally to prevent sticking to pot. If a dish, keep water well up about the sides. As water boils away replenish with more boiling water.

When the pudding is done take from the pot and plunge into cold water and turn out immediately. Boiled or steamed puddings should be served as soon as they are done as they soon become heavy.

English Plum Pudding

3 lbs. of stoned raisins,

3 lbs. of currants,

3 lbs. of finely chopped beef suet,

3 lbs. of sugar,

3lbs. sifted flour,

1 1/2 lbs, of light bread crumbs, 1 1/2 lbs. of mixed peel, 6 eggs,

4ozs. mixed spices, cloves, allspice, cinnamon, nutmeg; not quite so much cloves as other spices,

1 tumbler of brandy.

Just enough water to make it stiff. Boil six hours.

Mrs. J. R. Hebbron.

Christmas Plum Pudding

2cupfuls of sugar, 6 eggs,

2 cupfuls of beef suet chopped fine,

1 cupful of bread crumbs,

2cupfuls of sifted flour, 2 cupfuls of raisins,

2 cupfuls of currants,

1 cupful of chopped nuts,

2cupfuls of mixed peel,

2teaspoonfuls of allspice - cloves and mace mixed,

3 small teaspoonfuls baking powder, 1 teaspoonful of salt,

1 small cupful of sweet milk. In place of all milk one can substitute part, wine or brandy. Beat eggs and sugar to a cream, add milk gradually, then suet. Sift baking powder with the flour and add to above mixture. Next put in wine or brandy, if any is used, then bread crumbs, salt, and spices. Put the stoned raisins, sliced peel, chopped nuts and currants into a bowl and dredge well with flour, stirring to get thoroughly mixed; add, and beat all well together. Turn into a buttered dish and steam six hours. This is better to be made the day before wanted and steamed the day used. It will require about an hour's time to steam over.

Mrs. Wm. Sutton, Pacific Grove.

Plum Pudding

Stale bread crumbs grated (amount of l loaf), 1 lb. shredded suet, 1 lb. raisins, 1 lb. Zante currants. 1/2 lb. white figs, 1/2, lb. citron, 1/2 lb. dates, 1 cupful nut meats, chopped either mixed walnuts and almonds or almonds alone, 1 glass currant or any sour jelly, 1 teacupful N. 0. molasses (hot), 1 teacupful sugar, 1/2 teacupful strong coffee (hot), 1/2 teacupful claret or sour white wine, (hot),

1 wine glass brandy,

2lemons grated, rind, and juice, 1 1/2 tablespoonful cloves,

2 tablespoonfuls cinnamon, 2 tablespoonfuls mace, 2 tablespoonfuls nutmeg, 1 teaspoonful vanilla, A pinch of ginger, red pepper and salt, 10 eggs well beaten (if eggs are plenty use 13 or 14). Sift in flour until about as thick as fruit cake batter. With the last flour add three teaspoonfuls baking powder. Always cook in thoroughly greased can with a tight lid, also greased; put it into a much larger covered vessel so it will be surrounded with steam. Boil about five hours, or until it leaves the sides of the can. Then remove lid and set in the oven till the top loses its moist look. This makes two ten lb. lard cans as full as they will cook.

Mrs. J. B. Bennett.