Suet Pudding

Mix four and one-half cups of flour with three cups of milk, one-half pound of finely chopped suet, four well beaten eggs, four tablespoonsful of sugar, a teaspoonful of salt and the rinds of two lemons. Grease a pudding pan, sprinkle some black or white bread crumbs into it, pour in the batter and steam for two hours. Serve with stewed fruit, cherries, pears, or plums, or with wine sauce, for dinner.

Uncle Tom's Pudding

Mix one-half a pound of flour with one-half a pound of syrup. Then chop fine one-fourth of a pound of suet, and mix with a little flour. Beat one-half a pint of milk with two eggs, and add a half cup of sugar, salt, mace, cinnamon, cloves and one tablespoonful of soda. Mix well and pour into a pudding dish, and steam for two hours. Serve with wine sauce No. 1 or with fruit sauce.

Black Bread Pudding

Cream one cup of butter with three-fourths of a cup of sugar, and add the yolks of five eggs, three-fourths of a cup of dried currants or raisins, the rind of a lemon, a little cinnamon and cloves, salt, three cups of grated black bread and one-half a glass of wine or brandy. Mix well and add the beaten whites of the five eggs. Oil a pudding pan and pour the mixture into it. Steam two and one-half hours, and serve with vanilla, or white wine sauce. A cupful of rich cream, diluted almond butcup of almond meal may be mixed with the

Plum Pudding. No. 1

ups of bread crumbs with a little cream, and finely chopped suet, two of currants, two of gar, one-half cup of almond meal, one-half cup i orange and lemon rind, a little nutmeg, salt, brandy and two or three well beaten eggs, steam in a cloth or pudding pan for five hours.

Plum Pudding. No. 2

Use two cups of flour, one-half cup of bread crumbs, one cup of rich milk, and a little fruit. Mix and boil like No. 1. The almond meal may be left out.

Steamed Bread Pudding

Soak some stale bread in cold water, press out dry, an smooth. Melt one-third of a cup of fat and one-half of of butter, and mix the bread with it on a hot stove, st until it loosens from the saucepan. Cool a little, and with mace, nutmeg, lemon rind or cinnamon, and salt. several well beaten eggs and some finely cut dried fruit. well and steam from one to one and one-half hours. Serve lettuce and fruit sauce. In place of fruit and the above f ing, chopped parsley, onions and pepper, bacon, anchovy, c or codfish may be used. Serve with tomato or apple sauce

Suet Pudding

Mix four and one-half cups of flour with three cups of milk, one-half pound of finely chopped suet, four well beaten eggs, four tablespoonsful of sugar, a teaspoonful of salt and the rinds of two lemons. Grease a pudding pan, sprinkle some black or white bread crumbs into it, pour in the batter and steam for two hours. Serve with stewed fruit, cherries, pears, or plums, or with wine sauce, for dinner.

Uncle Tom's Pudding

Mix one-half a pound of flour with one-half a pound of syrup. Then chop fine one-fourth of a pound of suet, and mix with a little flour. Beat one-half a pint of milk with two eggs, and add a half cup of sugar, salt, mace, cinnamon, cloves and one tablespoonful of soda. Mix well and pour into a pudding dish, and steam for two hours. Serve with wine sauce No. 1 or with fruit sauce.