Five cupfuls of flour; half a pound of suet; half a pound of sugar ; quarter of a pound of butter; one pound of currants : one pound of raisins; two tablespoonfuls of shred citron; one cupful of milk ; six eggs ; half a teaspoonful of cloves ; half a teaspoon-ful of mace ; one grated nutmeg; half a cupful of brandy.

Seed and chop the raisins; wash and pick over the currants. Rub the butter and sugar together and stir into them the beaten yolks of the eggs and the milk. Add the flour and the whipped whites of the eggs, the spices and the liquor. Dredge the fruit with flour and stir it in, and after all is well mixed pack it into greased moulds and boil five hours. After the pudding is turned out, stick a spray of holly in it, pour a little brandy over the pudding, and touch it with a match into a blaze, just as it is brought to the table.

Sauce For Plum Pudding

Two tablespoonfuls of butter; one cupful of powdered sugar; half a cupful of boiling water and a wineglassful of brandy.

Cream the butter and sugar, add the brandy and boiling water, set the vessel containing the sauce in a saucepan of boiling water, and beat until very light. If you object to brandy, you may substitute the juice of one large, or two small lemons.

Steamed Plum Pudding

One cupful of flour; two cupfuls of bread-crumbs, fine and dry ; one cupful of sugar; one cupful of milk; one cupful of raisins, seeded ; one cupful of currants, washed and dried ; half a cupful of molasses; half a cupful of suet; quarter of a pound of citron, sliced ; one ounce of candied orange-peel, minced ; half a teaspoonful each of mace and cinnamon; one scant teaspoon-ful of soda dissolved in a little hot water and mixed with the milk ; three eggs, beaten light.

Mix all the ingredients together, putting in the fruit, very well dredged with flour, last of all. Beat hard, and steam in a thoroughly buttered mould for five or six hours. Turn it out, pour a little brandy over it, and light this just before it is put on the table. Serve with either hard or liquid sauce.

Quick Plum Pudding

One pound can of plum pudding, put up by a trustworthy house; two cupfuls of bread-crumbs soaked in sufficient milk to

Hoften them; oneBmall ( cupful of suet; three eggs, beaten light; hair a cupful of sugar; half a cupful of stoned raisins.

Crumble the canned pudding, powder the suet, stone the raisins, and grate the bread-crumbs overnight. The next morning mix these with the other ingredients mentioned, turn into Into a well-greased pudding-mould, and boil three hours. Eat with a rich, sweet sauce.