A Suggestion For Serving A Christmas Plum Pudding

One cup dark brown sugar, one of white sugar, mixed; cover with water and boil until it hardens when trying it in cold water. Then add two tablespoons of sweet cream and one heaping tea-spoonful of butter. Beat thoroughly until it is cold enough to spread. Flavor with vanilla. Brush over the pudding until it is thickly coated and smooth in appearance. Place on a silver platter with its wreath of holly and mistletoe. Surround the wreath with little glass dishes on which are snowballs made of vanilla ice cream, one for each guest. Roll the balls in desiccated cocoanut and then sprinkle with ground rock-candy. This gives a glittering effect as of sparkling snow.

Steamed Blue Plum Pudding

Drain part of a can of home prepared blue plums, cut them into halves, and remove the stones. There should be about twelve, Make a batter of two cups of flour, two teaspoonfuls of baking powder, one-fourth teaspoonful of salt, one egg, and three-fourths of a cup of sweet milk. Sift the baking powder, flour, and salt together; add the milk and the egg well beaten. Beat the batter thoroughly.

Put the batter and the halved plums in alternate layers into a deep pudding dish, that will hold about three pints, the batter on top. Steam twenty minutes in cooker steamer on the stove. Then remove very carefully to the cooking box for one and one-half hours. Serve with the following sauce.

Sauce

Cream together one cup of sugar, one-third of a cup of butter, and two teaspoonfuls of corn starch. Take one cup of plum juice and one cup of hot water. Boil in this the plum pits, then strain boiling hot over the butter and sugar. Beat well and place over the fire for a little while, until it boils clear.

Prune Pudding

Take one pound of prunes, cook until soft, then press through a colander. Beat in one cup of sugar and beat the whites of three eggs stiff and gently stir them in. Butter a mold and turn the pudding in gently, allowing room for it to rise. Place the mold in a cooker kettle with boiling water around it and boil for five minutes. Then place in cooker for two hours. Take out and cool and serve with cream.

Prunes With Hominy

Soak one cup of hominy over night, also eight or ten prunes. Remove the stones from the prunes, crack them, and blanch the kernels and chop them. Put the prunes and kernels in water. Put the hominy in another can, covering it with water. Stand both cans well covered in a kettle of water. Boil all two minutes. Place in the cooker six hours. Take out. Cool. Pour off all juice. Put a toasted marshmallow in each prune and heap them in the center of a dessert dish. Encircle them with the corn garnished with the prune kernels. Eat with whipped cream and sponge cake.

Rice Pudding

Three cups of cooked rice, one and one-half cups of milk, one-half cup of raisins, three-fourths cup of sugar, one tablespoonful of butter, and two eggs, reserving one white for the sauce. Season with nutmeg. Place in a pudding dish. Heat to boiling over a fire and put into the cooker over a kettle of boiling water to remain two hours or more. Brown before serving.