Plum Pudding

To 1 well-beaten egg add 1/2 cup brown sugar, 1/2 cup N O molasses, 1 cup sour milk in which dissolve 1 teasp soda, 1 cup chopped suet well dredged with flour, 1 lb each raisins and, currants, dredged with flour, 1/2 lb chopped citron and scant 3 cups flour mixed with 1/2 teasp each ginger and cinnamon and 1 grated nutmeg. Steam 2 1/2 hours and serve with lemon sauce or any other preferred sauce.- [Miss E. W., Wash.

Plum Pudding (No Eggs)

To 1 cup bread crumbs add 1 cup suet chopped fine, 1 cup molasses, 1 cup seeded and chopped raisins, 1 cup sweet milk, 2 cups flour sifted with 1 teasp each soda, salt and cinnamon, and 1/2 teasp cloves. Boil 3 hours in a 2-qt kettle, set into a larger kettle of boiling water, or steam about same length of time. Serve with a sauce made of 1 cup white sugar, butter the size of an egg, juice and grated rind of 1 lemon, and the white of 1 egg. Rub all to a cream and add a little boiling water.-[Miss L. G., Minn.

Baked Fresh Plum Pudding

To 1 cup sour milk add 1/2 teasp soda, 1 level teasp salt, 2 heaping tablesp lard, melted, and flour enough to make a biscuit dough. Roll out thin and spread evenly with cooked fresh plums from which the juice has been drained and the stones removed. Roll up, pinch the ends together securely, place in a roasting pan, sprinkle with 1 cup sugar, dot with pieces of butter, and pour over all the juice of the plums, adding enough boiling water to almost cover the roll. Bake about 1/2 hour and serve warm in its own sauce. Use a baking pan no larger than necessary to hold the roll, as otherwise it will require too much sauce. Any other tart fruit can he substituted for plums.- [Mrs. M. R., Ida.