Christmas Pudding

Mrs. H. C. Austin.

One pound of raisins, seeded and cut fine, one pound of currants, thoroughly washed, one pound of leaf suet, freed from strings and chopped fine, one pint of bread crumbs, half pint of sifted flour, a quarter of a pound of best sugar, one tablespoonful of powdered mace asd cinnamon, mixed, and two ground nutmegs. Beat nine eggs, yolks and whites separately, and add one pint of rich milk in turn with the bread crumbs and flour. Mix with the sugar the grated rind and juice of two lemons or oranges. Mix all together, stirring hard, adding the fruit after it has been dredged in flour. Steam six hours in a tin vessel, covered tight, in a kettle of boiling water.

A most excellent sauce for this pudding may be made in the following manner: Two cupfuls of sugar, one cupful of butter, and four eggs. Cream the butter and sugar; beat the yolks and whites of the eggs, and add them. Lastly, add one cup of boiling water. Flavor to taste.

Excellent Rice Pudding

Mrs. C. G. Du Bois.

One quart of milk, one-fourth cupful of raw rice, and salt, sugar, and flavor to taste. Add some seeded raisins, and bake two and a half hours in a very moderate oven.

Iced Pudding

Mrs. J. G. Howard.

Make a custard with a pint of milk, two eggs, and six ounces of sugar. Beat the eggs and sugar together, stir the hot milk on them, return to the fire, and stir until they thicken. When cool, flavor with vanilla; freeze, and add a pint of whipped cream, after which stir in six ounces of candied fruit - citron, pears, pineapple, cherries - all cut in very small squares, and a few chopped raisins and currants. Repack, and set away to finish freezing.

Plum Pudding

Miss Mary Mclellan.

Soak a loaf of baker's bread in two quarts of milk until well softened. Stir in thoroughly six eggs, a little salt, and a tablespoonful of molasses. Have a deep earthen dish well buttered, and put into it a little of the mixture; then a layer of seeded raisins. FilL the dish with alternate layers of the mixture and the raisins. Bake four or five hours. After it is well browned, keep the oven at a moderate heat. Eat with a rich sauce.

Bibifaux

Mrs. E. Workman.

Three pints of cream, beaten to a froth, half pound of white sugar, and six sheets of Cooper's isinglass. To one and one-fourth pints of water add the sugar, isinglass and one-third of a vanilla bean. Let it simmer till thoroughly dissolved; remove and strain. Let cool until it begins to thicken; then pour gently over it the beaten cream, stirring briskly until all is added.

Batter Pudding

Mrs. S. B. Caswell.

Six or eight eggs, one quart of milk, a small bowl of flour and a little salt. Bake quickly.

A Delicious Pudding

Mrs. Adelia Hall.

Two cupfuls of bread crumbs, one and a half cupfuls of white sugar, five eggs, one tablespoonful of butter, one quart of fresh milk, and a half cupful of jelly or jam. Rub the butter and one cupful of sugar together; then add the beaten yolks of the eggs; beat all to a cream; then add the bread crumbs, which have previously been soaked in the milk. Bake in a pudding dish (not filling more than two-thirds full) until the custard is set; then draw to the mouth of the oven and spread over the jelly or jam; cover this with a meringue made of the beaten whites of the eggs and half cupful of sugar. Put back in the oven, and allow to remain until the meringue begins to color. To be eaten with cold cream.