Christmas Plum Pudding

One cup suet chopped fine, one cup molasses, one cup sour milk, three cups flour, one teaspoonful soda, one pound chopped raisins, one-half pound chopped citron, one-half pound currants, one-fourth of a nutmeg, one teaspoonful cinnamon. Steam three hours.

Sauce

One pint boiling water, one cup white or brown sugar, two tablespoonfuls of flour, flavor with vanilla or any extract preferred. Mrs. Sarah Cooke.

English Plum Pudding

Two pints of finely chopped suet, one pint of raisins, one cup of English currants, three well beaten eggs, one cup of sour cream or milk, one heaping teaspoonful of soda, cinnamon, nutmeg and cloves, teaspoon of each ,and flour to thicken. Steam four hours. To be eaten with sauce.

Mrs. G. C. Mclntyre.

Plum Pudding

One quart of flour, one coffee cupful of chopped raisins, one teacupful of currants, one teacupful of chopped suet, one-half cupful of candied lemon finely shredded, one cupful of brown sugar, one teaspoonful of salt, 2 teaspoonfuls of baking powder, 2 cupfuls of sweet milk; sift the flour, baking powder and salt, mixing thoroughly. Next add the raisins, currants and candied lemon and incorporate well with flour or they will sink to the bottom. Then put in suet and sugar, lastly the milk. Stir well, put in bag which has been dipped in boiling water and floured. Boil three hours. Do not let the fire get low so the pudding will stop boiling. Replenish with boiling water.

Sauce

One cupful sugar, one-half cupful butter, one tablespoonful of flour, one egg; melt the butter in sauce pan and stir till smooth. Then stir in egg and pour upon this one pint of boiling water. Add lemon if you wish. Mrs. J. F. Henderson.

Plum Roll

Two cups of flour in mixing bowl, two teaspoonfuls of baking powder, one-fourth teaspoonful salt, two tablespoonfuls of butter rubbed lightly through the flour, beat one egg light, add to it one-half cup of milk. Add this to flour mixture making a soft dough to roll.

Filling

One cup of seeded and chopped raisins to which add one cup sugar, the grated rind and juice of one lemon. Add last one egg beaten light. Mix well, roll dough one inch thick, place filling on dough, roll up, place in mould and steam two hours. Serve with sauce as follows: One tablespoonful butter melted, add one tablespoonful flour, three-fourths cup sugar. Mix well, add one cup warm water and one cup boiling water, stirring constantly. Mrs. S. A. D. Farr.