Fig Pudding

12 soda crackers, rolled fine. 1/2 lb. figs, chopped fine. 1/2 cup of suet, chopped fine. 2 eggs, well beaten. 1 cup sugar.

1 cup of milk.

1/2 teaspoonful soda dissolved in the milk. 4 teaspoonfuls of brandy. 1/2 nutmeg.

Mix in the order given. Steam four hours. Serve with a wine or hard sauce. Will serve eight people generously, as it is a rich pudding.

Steamed Prune Pudding

1/2 cup dry bread crumbs.

1/2 cup flour.

1 teaspoonful baking powder.

1/2 cup finely chopped suet or 1/2 cup melted butter.

1/2 cup sugar.

2 eggs beaten light.

1/2 cup of prune pulp.

1/2 cup milk.

1/2 teaspoonful salt.

Mix altogether thoroughly. Steam in a mould two and a half hours. Serve with a hard or creamy sauce.

Thanksgiving Pudding

1 leaspoonful baking powder. 3/4 cup flour. 1 1/2 cups of soft bread crumbs. 1 cup scalded milk. 1/2 cup sugar. 5 eggs.

1 cup raisins. 1/2 cup of currants. 1/2 cup of finely chopped dates.

1/2 cup finely chopped citron. 1/2 cup finely chopped suet. The grated rind of a small lemon. 1/2 cup chopped walnuts. 1/2 nutmeg.

1 teaspoonful cinnamon. 1 1/2 teaspoonfuls of salt.

2 tablespoonfuls each of brandy and sherry.

Pour the hot milk over the crumbs. Mix in the order given. Steam in a buttered mould six hours.

English Plum Pudding

1 1/2 lbs. raisins, stoned. 1 1/2lbs. currants. 1 lb. suet, chopped fine 1 1/2 lbs. bread crumbs. 1 lb. flour, or 4 cups. 1 lb. sugar.

1 lb. preserved lemon and orange peel mixed.

Grated rind of one lemon.

2 teaspoonfuls salt.

1/2 nutmeg.

1/4 ounce mixed spices.

1 cup brandy.

1 dozen eggs.

1 cup scalded milk.

Pour the milk over the crumbs. Mix in the order given. This quantity makes four puddings. Steam six hours.

Old English Plum Pudding

Pour one cup of milk on one cup of soft sifted bread crumbs. Mix with one cup of brown sugar, one teaspoonful of salt and one cup of finely chopped suet. One pound of raisins, one-half pound of dates, one-half cup of nut meats. One-half cup of finely chopped citron and one half cup orange peel. Beat the yolks of four eggs, add to the softened crumbs.

Then add the sugar and fruit. One cup of flour, one teaspoonful each of cinnamon and nutmeg and lastly the beaten whites. Steam in a buttered mould four hours.

Suet Pudding

1/2 cup chopped suet. 3/4 cup molasses. 1 cup milk. 1 cup stoned raisins. 1/2 cup chopped citron. 3/4 teaspoonful soda.

Grated rind of half a lemon. 1/2 teaspoonful cinnamon. 1/2 teaspoonful salt. About two cups and a half of flour. 1 egg.

Sift all the dry materials together, then stir in the others. One-half cup of butter can be used instead of the suet. Steam in a buttered pudding mould three hours. Serve with hard, foamy or wine sauce.