English Plum Pudding

Clean, wash and dry one pound of currants and stone one pound of raisins. Chop fine one pound of suet. Mix these with quarter of a pound of flour and threequarters of a pound of fine breadcrumbs. Grate in half a nutmeg, the rind of one lemon, and add quarter of a pound of brown sugar and half a pound of shredded and candied orange peel cut in small pieces. Have all these ingredients well mixed. Then beat five eggs, pour them into half a pint of brandy, stirring all the time, and pour over the ingredients you have previously mixed. Stir all together thoroughly. You will have six pounds. Put in small, wellgreased molds and boil six hours. When you want the puddings for use, boil another six hours. [See illustration, Plate XXV.]

Plum Graham Pudding

Have a cup of raisins seeded, chopped, and lightly dredged, and one cup of molasses into which two teaspoons of soda dissolved in 9. tablespoon of water have been beaten. Add the raisins and molasses to a cup of fresh milk, and a teaspoon of salt, and stir in two cups of graham flour. Work quickly to catch the molasses in its foam. Pour into a buttered pudding mold, cover tight, and plunge in a kettle of boiling water to boil three hours without let up. When cooked tip the mold upside down, slip out the pudding, and serve steaming hot with liquid sauce.

Prune Pudding

Boiled Prune Pudding

Chop fine six ounces of suet and mix in six ounces of breadcrumbs. Free from the pits and chop half a pound of prunes and add them to the suet. Add also a heaping tablespoon of sugar and half a teaspoon of salt. Beat three eggs and mix with a gill of milk. Pour this over the other ingredients and let stand. Oil or grease a pudding boiler, pour in the pudding, set in a saucepan of boiling water so that the water will reach threequarters of the way to the top of the pudding boiler, and cook for three hours. Twist over the top of the pudding boiler a piece of oiled or greased paper to keep out water and steam while cooking.

Sponge Pudding

Mix quarter of a cup of sugar with half a cup of flour. Wet with a little cold milk from a pint of fresh milk. The rest of the pint heat in a doubleboiler. Stir in the hot milk the sugar and flour and cook till thick and smooth. Add half a cup of butter, and when well mixed stir in the wellbeaten yolks of five eggs. Afterward add the whites of the eggs beaten stiff. Pour in wellbuttered cups or in a shallow dish, set in a pan of hot water in a hot oven and bake about thirty minutes. Serve hot with creamy sauce.

Boiled Suet Pudding

Have a cup of finely chopped suet, and a cup of seeded raisins lightly dredged. With these stir a cup of molasses, a cup of milk, one egg, a teaspoon of ginger, and three and a half cups of flour into which two teaspoons of baking powder have been sifted. Butter a mold for steaming puddings, pour in the batter, cover tight, and steam for three hours. Serve with a liquid or brandy sauce.

Puddding Sauce

Brandy Sauce

Mix together a heaping tablespoon of flour and a cup of sugar. Over this pour gradually a pint of boiling water and cook in a pan of hot water till the flour thickens, which will be in about fifteen minutes. Then gradually stir in half a cup of butter and half a cup of brandy. Vanilla and the grated rind and juice of a lemon may be used for flavoring instead of the brandy.

Caramel Sauce

Put half a cup of sugar in a saucepan and stir over the fire till brown. Add half a cup of boiling water and simmer ten or fifteen minutes.

Chocolate Sauce

Dissolve two ounces of chocolate in a pint of milk in a doubleboiler. Thicken with a tablespoon of cornstarch dissolved in two tablespoons of milk, and then sweeten with threefourths of a cup of sugar. Add a flavoring of vanilla, if your taste so directs. Put through a sieve if you are not sure it is smooth.

Creamy Sauce

Blend in a saucepan over a slow fire three tablespoons of butter with one heaping tablespoon of flour. Add half a cup of sugar and a cup of rich milk. Take from the stove when all is creamy, and add the juice of a lemon and an orange. Serve cold. This sauce may be flavored with wine or rum instead of orange and lemon.

Hard Sauce

Cream together half a cup of butter and a cup of sugar, adding the sugar in four separate divisions. When well mixed together stir in gradually the white of one egg, and drop by drop whatever flavoring you wish to use. Sometimes nutmeg alone is used; again vanilla, or California claret, or brandy. Also the juice of strawberries, currants, or raspberries.

Cherry Sauce

Make the foregoing "Hard Sauce" and mix in it a cup of stoned and mashed cherries.

Peach Sauce

Follow the directions for "Hard Sauce" and mix in a cup of peach pulp.

Frothy Sauce

Beat one egg to a stiff froth. Add threequarters of a cup of sugar and the juice of half a lemon, or lemon extract to taste. Just before sending to the table, beat in half a cup of scalded milk.

Sauce Of Fruit Juice

Add half a cup of water to a quart of crushed cherries or berries either strawberries or currants, or red or black raspberries, or stewed gooseberries and boil gently twenty minutes. Put in a cheesecloth bag and drain. To one pint of juice add half a cup of sugar (put in a little more sugar if your fruit is very sour, but have care not to get it too sweet) Add also to a pint of juice a heaping tablespoon of cornstarch. Bring to boil, cook ten or fifteen minutes, and serve hot.