MISS GERTRUDE MEINECKE

Christmas Plum Pudding*

I pound suet.

i% pounds raisins.

3^ lb. candied pee], mixed

orange, lemon and citron. I teaspoonful cinnamon, i scant teaspoonful allspice. %. pound flour.

i pound white sugar. 3^ pound currants. % pound bread crumbs, i teaspoonful salt, i teaspoonful cloves. 8 eggs.

Chop the suet fine, stone the raisins, wash and dry the currants, cut the candied peel into small pieces, sift the bread crumbs, and mix all in the following order : — Flour, salt, spice, sugar, raisins, orange and lemon peel, citron, bread crumbs and currants. Beat the eggs and stir for twenty-five minutes, until the ingredients are thoroughly mixed. Butter the mould and steam the pudding in it for thirteen hours. Make the day be- fore, and steam eight or nine hours, allowing the rest of the time on the day it is to be served. Serve with wine sauce.

MRS. EDWARD DEWEY.

Plum Pudding*

[ loaf baker's bread, grated fine, i cup flour, sifted several times, ij^ cups molasses.

pound suet % teaspoonful salt.

I cup chopped raisins, i cup milk. 3 eggs.

i teaspoonful cinnamon, i teaspoonful soda.

Steam three hours. Serve with wine sauce.

MISS M. D. WHITE.