1. One pound of raisins, stoned, one pound of currants washed and dried, one pound of rich beef suet minced, one pound of stale bread-crumbs, one pound of flour. Mix the bread-crumbs, flour, and suet together; beat six eggs well, and add to them a pint of sweet milk, a teaspoonful of soda in the milk; beat the eggs and milk with the suet and flour for some time, then stir in the currants and raisins, mixing well as you proceed. Mix in also one-fourth of a pound of candied orange and lemon peel cut in small pieces, one ounce of powdered cinnamon, one-half ounce of powdered ginger, one grated nutmeg, and a little salt. Either bake or boil, according to taste; bake nearly two hours; if boiled, pour into a cloth, tie the cloth, allowing a little room to swell, and boil for six hours. It is better boiled. Serve with vanilla sauce.

2. Take half a pound of wheat flour, half a pound of raisins stoned and chopped, and the same of currants picked, washed, and dried; use milk enough to stir easily with a spoon, add half a pound of suet chopped fine, and four well-beaten eggs, and a large teaspoonful of mace, cinnamon and allspice; mix all well together, and boil it for two hours and a half in a cloth or tin; serve with butter or sugar, or wine sauce. Plum pudding, if cold, may be warmed in a pan with some of the sauce.

English Plum Pudding

Nine eggs beaten to a froth, add flour sufficient to make a thick batter free from lumps; add one pint new milk, and beat well; add two pounds of raisins, stoned, and two pounds of currants, washed and dried, one pound of citron, sliced, one-quarter pound bitter almonds, divided, three-fourths of a pound brown sugar, one nutmeg, one teaspoon of allspice, mace, and cinnamon, three-fourths of a pound beef suet chopped fine; mix three days before cooking, and beat well again; add more milk if required. If made into two puddings, boil four hours.

Mrs. Ellis' English Plum Pudding

One pound of raisins, one pound of currants, half a pound of cition, one pound beef suet, ten eggs, one pound of sugar, one pint of bread crumbs soaked in milk, a little Fait, a nutmeg or mace, flour added to make it stiff enough for the spoon to stand up straight; boil constantly five hours.

English Plum Pudding

One pound of currants and one pound of raisins dredged with flour, one-half pound of beef suet, and one pound of bread crumbs, one-fourth of a pound of citron, eight eggs, one-half pint of milk, a large cup of brown sugar and one of molasses; mace and nutmeg to taste. It requires six or seven hours to boil; turn it several times. Beat the whites of six eggs and put in the last thing. Use currants if you like them.

Imitation Plum Pudding

Soak some dried apples all night; in the morning chop very fine, put a teacupful of them into a pint of molasses, and keep slightly warm for an hour or two; after that add one cup of chopped suet, one of water, one of chopped raisins, a pinch of salt, a teaspoonful of cinnamon, three pints of flour, and two teaspoonfuls of baking powder. Put the flour in last, and stir all together thoroughly. Boil two hours and a half in a bowl or tin pudding-mold. This may be eaten with lemon sauce, and is a good imitation of a genuine plum pudding.