English Plum Pudding

l 1/2 pounds fine bread-crumbs.

1/2 pound minced suet.

1/2 pound raisins, stoned and chopped.

1 pound currants, washed anddried.

1/2 pound brown sugar.

1 teaspoonful salt.

2 teaspoonfuls grated nutmeg.

1teaspoonful cloves. 8 eggs, beaten light. 1/2 cupful brandy.

1/2 cupful wine.

2oz. citron (if you like), sliced thin.

Mix all together, and boil seven or eight hours in a close tin pudding-boiler buttered. It is well to mix it the day before, omitting the eggs, which should not be put in until ready to boil it. Keep it in a close covered vessel over night. Serve hot, with Brandy or Wine Sauce.

Paradise Pudding

1/2 pound bread-crumbs. A little salt. A little grated nutmeg. 3 eggs (beaten light).

3 apples (minced).

1/2 a lemon.

1 cupful currants.

Mix all together, using both the juice and grated rind of the lemon, and having the currants dredged with a littld flour. Boil one and one half hours. Serve hot with sauce.

Amber Pudding

1/2 pound bread-crumbs.

1/4 pound sugar.

3 oz. butter, melted.

2 eggs, well beaten. 4 table spoonfuls orange marmalade.

Stir all together; boil in a buttered mould two hours.

Victoria Pudding

Butter, the weight of the eggs. 2 tablespoonfuls brown sugar. 4 eggs, beaten light.

1 teaspoonful soda, dry. Flour, the weight of the eggs. 4 tablespoonfuls jam, any kind.

Cream the butter and sugar, and add the eggs; sift the soda through the flour; add the jam, and steam in a buttered mould two hours. Serve with hot sauce.

Boiled Indian Pudding

1 pint molasses (warm). 1 pint milk. 4 eggs (beaten light). 1 pound suet (minced).

Corn meal enough to make a thick batter. 1 teaspoonful cinnamon. 1/2 teaspoonful nutmeg, grated.

Mix together, and beat well. Pour into a buttered pudding-boiler, fill not more than two thirds full. Boil three hours. Serve hot with Vinegar or Sour Cream Sauce.

One cupful dried currants, dredged with flour and stirred in last, is an improvement.

Dundee Pudding

1 cupful sugar. 1/2 cupful butter.

2 eggs, beaten light. 1 cupful milk. 1/2 teaspoonful soda. 1 teaspoonful cream of tartar. 2 cupfuls flour.

Cream the butter and sugar. Mix in order and boil three hours, leaving room to swell. Then turn out and serve hot with sauce. Sour milk may be used, and the cream of tartar omitted.

Huckleberry Pudding

1 cupful sugar. 1/2 cupful butter.

2 eggs, beaten light. 1 pint milk. 1 teaspoonful soda.

2 teaspoonfuls cream of tartar.

Flour to make a stiff batter.

A little salt.

1 pint huckleberries.

Mix in order; put into a buttered pudding-boiler, leaving room for it to swell, and boil two hours. Serve hot with sauce.

Fig Pudding

3 1/2 cupfuls flour and bread-crumbs, mixed. 1/2 nutmeg grated. 1 cupful dried figs, chopped.

1 cupful suet.

1 cupful molasses. 1 cupful milk. 1 teaspoonful soda dissolved.

Mix in order, and steam two hours. Serve hot with "Wine Sauce."

Manchester Pudding

1 pint milk (very hot).

6 oz. sugar.

2 oz. butter.

pound bread-crumbs.

3 eggs, well-beaten.


2 cupfuls jam.

To the milk add sugar and butter, and pour it on the bread-crumbs. When a little cool, stir in the eggs and flavoring. Put the jam into the bottom of a buttered mould. (Raspberry jam is nicest, though any kind will do.) Pour in the batter, steam two hours and serve hot with sauce.

Boiled Graham Pudding

2 cupfuls Graham flour.

1 teaspoonful salt.

1 cupful raisins (chopped).

1 cupful milk.

1 cupful molasses.

1 egg (beaten light).

1 teaspoonful soda (dissolved).

Mix all together, and do not add more flour, though the batter may look thin. Put into the pudding-pail, leaving room for it to rise. Boil three hours without stopping.

Serve hot, with sauce.

Rolled Pudding

Take one quart light bread-dough. Roll it out nearly half an inch thick. Spread with apple, cranberry or peach sauce. Roll it up. Lay it in a pudding-bag wet and floured. Tie it tight, but leave room inside for the pudding to swell. Boil two hours without stopping.

Serve hot, with sauce.

Or make a "Potato Crust"; spread it an inch thick with "Cranberry Sauce," or any kind of stewed fruit which is not very juicy. Roll it in a floured cloth, previously wet, and tie it close at the ends as it will not rise. Boil for two hours without stopping. Serve hot, with padding sauce.