Rich Plum Pudding

1/2 lb. raisins 1/2 lb. currants 2 oz. candied orange peel 2 oz. citron 1/4 lb. chopped suet 1/4 lb. stale, soft breadcrumbs (2 1/4 cups)

3/4 cup flour

1/4 lb. brown sugar

1/2 nutmeg, grated

1/2 tablespoon powdered cinnamon

1/8 teaspoon ground allspice

1/4 pint brandy

4 eggs

Wash and seed the raisins; rub the currants with a little flour, then sift out the flour and allow water to run over the currants in the sieve until they are clean. Spread them on a towel and remove any stems, stones, etc., that may be among them. Let them stand, covered with a towel to keep out dust, until they are dry. Cut the orange peel and citron very fine, or put them through a food-chopper. Chop the suet or put it and the raisins through a coarse food-chopper; a trifle of the flour may be mixed with the suet before it is chopped to help to keep it from sticking to the chopping-knife. Beat the eggs till blended. Mix all the dry ingredients very thoroughly, add the eggs and then the brandy. Put the pudding into a covered, greased mould, chopping down through it a few times with the end of a knife, to be sure that it fills the mould without hollow spaces, and to avoid packing it firmly. Stand it in at least three quarts of warm water, in a cooker-pail. Heat it slowly but steadily till the water boils; let it boil one hour if the pudding is in one mould, or one-half hour if it is in two smaller moulds. Put it into the cooker for five hours. Remove it at once from the mould. If it is not to be used when first made, it may be kept several weeks, replaced in the mould and reheated before serving, by putting it in warm water, heating it to the boiling point and boiling it one-half hour or more. Serve it with brandy sauce.

Serves ten or twelve persons.

Steamed Cranberry Pudding

1/3 cup butter 2/3 cup sugar 2 eggs

2 1/3 cups flour

1 tablespoon baking powder

1/3 cup milk

1 cup berries

Rub the butter till it is soft and add the sugar gradually. Separate the eggs and add the beaten yolks to the butter and sugar. Mix and sift the baking powder and flour together and add a little flour, alternately with a part of the milk, to the dough. When all is in, add the stiffly beaten whites and the berries. Put the mixture into a buttered, one-quart mould, stand it in hot water and bring it, gradually, but steadily, to a boil. Let it boil one-half hour and put it into a cooker for five hours. Serve it with sweetened cream or hard sauce.

Serves six or eight persons.

Ginger Pudding

1/3 cup butter 1/2 cup sugar

1 egg

2 1/2 cups flour

3 1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ginger 1 cup milk

Cream the butter, add the sugar gradually, and the well-beaten egg. Mix and sift the dry ingredients and add a little of the mixture alternately with part of the milk. When all is in, put the dough into a buttered mould, cover it, and boil it one-half hour in a large cooker-pail of water, then put it into a cooker for five hours-Serve it with Vanilla Sauce or Nutmeg Sauce.

Serves six or eight persons.

St. James Pudding

3 tablespoons butter

1/2 cup molasses

1/2 cup thick, sour milk

1 2/3 cups flour

3/4 teaspoon soda

1/4 teaspoon salt 1/4 teaspoon cloves 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/2 lb. dates, stoned and cut in pieces

Mix the molasses, melted butter, and milk and add them to the dry ingredients, which have been mixed and sifted. Add the dates and turn the dough into a buttered, one-quart mould. Boil it in a large cooker-pail of water for one-half hour and put it into a cooker for five hours. Serve with Hard Sauce. Serves five or six persons.

Harvard Pudding

1/3 cup butter 1/2 cup sugar

1 egg

3 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour

1 cup milk

Mix the butter and sugar, add the egg, then the dry ingredients, previously mixed and sifted together, alternating part of the dry ingredients and the milk until all are in. Turn it into a buttered, one-quart mould, boil in a large cooker pail of water for one-half hour and put it into a cooker for five hours. Serve it with warm apple sauce and Hard Sauce.

Serves six or eight persons.

Swiss Pudding

1/2 cup butter 7/8 cup flour 2 cups milk

Grated rind of one lemon

5 eggs

1/4 cup powdered sugar

Cream the butter, add the flour, gradually; scald the milk with the lemon rind, add it to the first mixture and cook it five minutes over hot water. Beat the yolks of eggs until they are thick, add the sugar, gradually, and combine these with the cooked mixture; cool it and cut and fold in the stiffly beaten whites of eggs. Turn it into a buttered, one-quart mould, boil it in a large cooker-pail of water for twenty minutes, then put it into a cooker for three hours. Serves six or seven persons.