Cooks in clover

Plum Pudding, John Bull's Own. — One pound each of suet, moist brown sugar, currants, raisins, > Sultana raisins, mixed candied peel, and bread J crumbs ; one quarter of a pound of flour; one teaspoon each of salt and mixed spice ; eight eggs, and one quarter of a pint of brandy. Chop finely the suet, stone the raisins, remove stalks from the Sultanas, thoroughly wash and dry the currants, sift the bread crumbs, chop the peel very finely and mix all in the following order: Flour, salt, spice, sugar, raisins, peel, bread crumbs. Sultanas and currants. Beat the eggs well, add the brandy to them, and pour over the mass. Stir for twenty minutes, till the ingredients are thoroughly mixed. Flour a cloth well, in which boil the pudding for twelve hours. It may be made any length of time before required. Boil ten hours when first made, and two hours to heat it by boiling or steaming, the latter preferred. Mrs. A. R. Burgess. Plum Pudding.- — One cup of beef suet, one cup of currants, one cup of seeded raisins, half a pound of citron, one dozen figs, half a teacup of blanched almonds, all to be chopped fine ; one cup of molasses, one cup of sweet milk, three cups of flour, one egg, one teaspoon each of mace, cinnamon, cloves, and salt, one tablespoon of baking powder. Mix well, and steam two hours. To be served hot with hard and liquid sauce, flavored to taste. Mrs. H. P. Dorenthus. Queen of Plum Puddings. — One pound of but- ter and of suet, freed from strings and chopped very fine ; one pound of sugar, two and a half pounds of flour, two pounds of raisins, seeded, chopped and dredged ; two pounds of currants, picked over carefully after they are washed, one and a quarter pounds of citron, shredded fine; twelve eggs, the whites and yelks beaten separately; one pint of milk, one cup of brandy, half an ounce each of cloves and mace, two grated nutmegs. Cream the butter and sugar, and beat in the yelks whipped smooth and light; next put in the milk, then the flour, alternately with the beaten whites; then the brandy and spice; lastly the fruit, well dredged with flour ; mix all thoroughly. Boil in steamer or cloth five hours. Mrs. J. IV. Meloney. English Plum Pudding. — Two pounds of moist sugar, sixteen eggs, two pounds of bread crumbs, two pounds of suet, two pounds of raisins, one and three-quarter pounds of currants, one pound of Sul- tanas, a quarter of a pound of chopped almonds, the rind of two lemons, and the juice of three, a quarter of a pint of brandy, one ounce each of ground nutmeg and cinnamon, a quarter of a pound of candied lemon peel, and half a pound of orange peel. Chop the raisins and suet, cut the citron, lemon and orange peel fine, wash the currants and Sultanas, and beat the eggs very light. It is usually necessary to add a little milk to make it thin enough. In tying, do not allow room to swell, or it will become water soaked. Mrs. E. A. Spiegle. Eureka Fruit Pudding. — Into one teacup of molasses, stir one teaspoon of soda until it foams; add flour enough to make a very stiff batter, then add one pint of berries — floured, and a pinch of salt. ' Steam two hours. Serve while hot, with liquid sauce. \ Sauce: — To the white of one egg beaten to a froth, \ add half a teacup of sugar, then the yelk well beaten , serving,