Put a quart of milk into a double boiler; beat the yolks of four eggs with one cupful of sugar until very light; add a little hot milk, return the mixture to the boiler and cook until you have a thick, soft custard. Take from the fire and add a teaspoonful of vanilla extract. When cold turn the mixture into a freezing-can, pack, and turn until it is slightly frozen. Add a quarter of a pound of chopped, candied cherries, a cupful of sultanas, a quarter of a pound of candied pineapple, chopped rather fine, and, if you have them, three or four grated macaroons. Fold in this one pint of cream whipped to a stiff froth, cover the can, repack, stand it aside for one hour, and the pudding will be ready to serve.

A Plain Christmas Pudding

Shred and chop half a pound of suet; pick over and stone half a pound of raisins. Put the suet in a bowl, add one cupful of New Orleans molasses, one cupful of milk, half a teaspoonful of soda dissolved in a tablespoonful of water, a tablespoonful of cinnamon, and then stir in three cupfuls of flour that have been sifted with two teaspoonfuls of baking powder. Beat vigorously, then add the raisins that have been slightly dusted with a little extra flour; pour into a greased pudding-mould, or pudding-bag; boil continuously for three hours.

Serve this pudding hot with either liquid or hard sauce.