English Plum Pudding

Take 1 pound Not-A-Seed Raisins, mix with them a pound of currants and 1/2 pound minced orange peel, dust over 1/4. pound flour. Chop fine 1 pound suet, add to it 1/4 pound of brown sugar, Y2 nutmeg grated, 3/4 pound stale dry crumbs. Mix all the ingredients together, beat 5 eggs, without separating, until light, add to them Y2 pint grape or orange juice, pour over the dry ingredients and mix thoroughly. The mixture should not be wet, but each particle should be moistened. Pack this into small greased kettles or moulds, it will fill 2 3-lb. kettles. Put on the covers, stand the moulds in the steamer and steam steadily for 10 hours. The easier way is to get the ingredients ready the night before; mix and put them on early in the morning, allowing them to cook all day. Take from the steamer, remove the lids of the kettles or moulds and allow the puddings to cool, then replace lids and put puddings away. They will keep in a cool place for several months or a year.

Plum Pudding

One dozen well-beaten eggs, three pounds raisins, seeded, one and one-half loaves bread crumbed, one large cup suet, on large cup brown sugar, one large cup white sugar, one large cup New Orleans molasses into which put one-fourth teaspoonful saleratus, one teaspoonful salt, one pound citron sliced very thin, one cup of brandy into which put one-half teaspoonful of vanilla, cinnamon, allspice, nutmeg, and a little lemon. Dip cloth into hot water, rub butter over it, then Globe A-l flour over that, then put pudding into this muslin, tie tight, put into boiling water, and keep boiling for five hours.

Plum Pudding (Four Persons)

One-half pound raisins, one-half pound currants, one-half pound bread crumbs, three-fourths pound suet, one-fourth pound Globe A-l flour, four eggs, one-third pound almonds (chopped), three or four chopped citron; mix well and boil five hours. Serve with sugar sauce and sherry.

English Plum Pudding

One pound each of Globe A-l flour, finely chopped beef steak, currants (washed and dried), stoned raisins, and light-brown sugar; one cupful of thinly sliced orange, citron and lemon peels, mixed; seven eggs, one grated nutmeg, one even teaspoonful of salt; mix all dry ingredients together, and moisten with the well-beaten eggs; then add sufficient beer to make suitable consistency; mix well. Boil about seven hours in well buttered mold. Allow one inch for expansion. Serve with brandy sauce.

Plum Pudding

One-halt pound suet chopped fine, little salt, one pound seeded raisins, one pound currants, one-quarter citron and lemon peel, one pound bread crumbs, six eggs, one cup milk, one teaspoon allspice, one-fourth teaspoon cloves, two teaspoon cinnamon, one pound sugar, one wine glass brandy, add one cup chopped almonds. Boil six hours - the longer the better. - A. K.

English Plum Pudding

One pound chopped suet (very fine), two pounds seeded raisins, two pounds currants, one-fourth pound citron (shave fine), one pound light brown sugar, three well beaten eggs, one-half pint milk, one grated nutmeg, one teaspoon salt, Globe A-l flour sufficient to make very stiff, three tea-spoonsful vanilla flavoring. Put into buttered cans and boil in a kettle of water for four or five hours. This pudding will keep for three or four weeks and can be steamed.

Hard Sauce

One cup of unsalted butter (beat butter in cold water to remove salt), one cup granulated sugar (beat to a cream) and add stiffly beaten white of one egg, flavor with vanilla. - Mrs. Clark E. Bell.