Baked Plum Pudding

Eight eggs, two cupfuls of white sugar, one nutmeg, one tablespoonful of cinnamon, one teaspoonful of cloves, one teaspoonful of salt, one quart of rolled crackers, one quart of sweet milk, one pound of currants, two of raisins, one-fourth of citron, piece of butter the size of an egg. Prepare the fruit the day before you wish to make the pudding; pick over and stone the raisins; wash and dry the currants; slice the citron very fine; pour the milk over the crumbs, beat the eggs very light, and add them with the sugar; next add the spices and butter; lastly, the fruit. Bake slowly three hours. Serve with hard sauce.

Steamed Plum Pudding

One cupful each bread crumbs, molasses, brown sugar, suet, currants and sweet milk; two cups each of flour and raisins, one-fourth cup each candied lemon and orange peel, one-half cup of citron, chopped fine, one tablespoonful of cinnamon, one-half tablespoonful of cloves, one teaspoonful of mace, one nutmeg, one teaspoonful of allspice, two large teaspoonfuls of soda, one teaspoonful of ginger. Soak the bread crumbs in cold water, add the milk and molasses, with the soda, the sugar, the suet, chopped fine, next the spices and the fruit, rolled in one cup of the flour, mix well, then add the rest of the flour with teaspoonful of salt. Put in a well greased mould, and steam three hours.

Christmas Plum Pudding

One quart of seeded raisins, pint of currants, half pint of cition, chopped fine, quart of apples peeled and chopped, a quart of fresh and nicely chopped beef suet, a heaping quart of stale bread crumbs, eight eggs beaten separately, pint of brown sugar, grated nutmeg, teaspoonful of salt; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with the sugar, nutmeg and milk, stir in the bread crumbs and suet, one after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart; dip pudding-cloth in boiling water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from three to four hours, in a good sized pot with plenty of hot water, replenishing as needed, from tea-kettle. When done, serve with any pudding sauce.