This pudding is equal to the richest plum pudding, and comes in season just when the hens are not laying-or, if they are laying, the eggs can be sold to advantage. Put through the food chopper 1 lb boiled carrots, 1 lb suet, 1 lb stale bread and to this add 1 lb seeded raisins cut in halves, 1 lb currants, 1/2 lb citron, 1/2 lb lemon peel cut fine, 1 lb sugar, 1 teasp mixed spices to taste, 1 large cup syrup and small 1/2 cup apple or grape juice or the juice from canned or sweet pickled fruit, then gradually add 3 large cups flour and mix very thoroughly. This will make a large pudding which will require about 48 hours boiling, but if preferred, the mixture can be divided into small, well buttered bowls, and boiled about 12 hours. Use 1/2 the above given quantities if a smaller pudding is desired. Serve with vanilla sauce.- [P. B., N. Y.