Plum Pudding

(Simple)

John Bull's Own.

Ingredients. - 1 pound of stale bread crumbs, 1 pound of beef suet, 1 pound of currants, 1 pound of raisins, 1/2 pound of citron, 6 ounces mixed candied fruit, few chopped almonds, 1 wineglassful brandy, 1 wineglassful sherry, 1 of noyan, a little salt, 5 eggs, a little nutmeg. Mode. - Chop the suet very fine, add bread crumbs, stone the raisins, wash and dry the currants, slice the fruit, mix all dry ingredients together, then thoroughly beat eggs, add them and lastly the wine, etc. Make into three puddings and boil in molds or basin for 6 hours. Serve with brandy sauce.

Plum Pudding

1/2 pound butter, 1/2 pound suet, 1/2 pound sugar, 3 cups of flour, 1 pound raisins, 1 pound currants, 1/4 pound of citron, 2 eggs beaten separately, 1/2 pint of milk, 1 glass of brandy, 1 tablespoon of cloves and mace, 1 grated nutmeg. Boil in a cloth 3 hours.

Grandmother's Plum Pudding

(Isabel L. Clark.)

1 cup beef suet chopped fine, 1 cup molasses, 1 cup milk, 3 cups flour, 2 eggs, 3 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, 1/2 teaspoon salt, 1 cup each of raisins, currants and citron cut fine. Steam 2 hours and serve with brandy sauce.

John's Delight

(Grace D. Pardridge.)

2 cups chopped bread, 1/2 cup chopped suet, 1 egg, 1/2 cup molasses, 1 cup stoned raisins, 1 cup sweet milk with 1/2 teaspoon soda dissolved in it, 1/2 teaspoon cloves or nutmeg, 1 teaspoon cinnamon and a pinch of salt. Boil 2 or 3 hours. If bread is dry use a little more milk and sometimes add a little flour if it seems very soft.

English Plum Pudding

(Mrs. C. Granville Hammond.)

1 pound bread crumbs, 1 pint milk (sweet milk), 1 pound raisins, 1 pound currants, 1/4 pound citron, 1/2 pound beef suet, 1 teaspoon salt, 6 eggs, 1 heaping coffee cup sugar, 1 nutmeg ground, 3/4 teaspoon allspice, 1 teaspoon mace, 11/4 teaspoons cinnamon. Soak bread crumbs in the milk, add yolks of eggs and other ingredients, the fruit well flavored, the last thing the whites of eggs beaten to a stiff froth. Steam 5 hours. To be eaten with liquid sauce.

Corn Meal Pudding

(Mabel D. Carey.)

Stir into 1 pint of boiling milk 1 tablespoon of yellow corn meal and a little salt. Cool slowly 10 minutes. Stir in 2 tablespoons of sugar and 1 tablespoon of melted butter. Bake like a custard. Serve warm, with hard sauce or vanilla sauce.

Danish Pudding

(Amanda S. Tillman.)

8 eggs, beaten light with 8 tablespoonsful of white sugar, 1 quart (half cream, half milk) poured over the eggs when boiling. Flavor with vanilla, then return to double boiler, stirring constantly till brown sugar is cara-melled. Put about 1 pound brown sugar in frying pan and stir till melted to a syrup, then pour it into a baking pan, which must be greased and set in a pan of boiling water. Pour the custard at once into the baking pan (over the caramel) and bake as any custard. Serve next day with sweetened whipped cream covering the pudding.