The national course in home economics

Take one and one-half pounds of suet, one and one-half pounds of dry light brown sugar, one and one-half pounds of currants washed and dried thoroughly, one and one-half pounds of raisins, four nutmegs grated and sifted through a small tea strainer and thoroughly mixed, so they will not be lumpy; one-quarter of a pound of candied lemon peel, one-quarter of a pound of citron, one heaping teaspoonful of fine salt, mixed in the same way as the nutmegs, baker's bread enough to make a quantity equal in bulk to the suet. Use only the crumb of the loaf, rejecting the crust. It will take nearly one and one-half loaves of ordinary size, one-half pint of flour, nine eggs beaten very light and milk enough to wet the mixture. Chop the suet first, then add the bread-crumbs, sliced citron and peel, raisins and currants. Sift the salt and nutmegs in, stirring thoroughly. Next add the sugar and next sift in the flour. Then pour in the eggs, mixing thoroughly as before. Now comes the milk. You only need suflicient milk to wet the pudding about as moist as mince meat for pies should be made. Then butter your tin basin well, put in your pudding, leaving room for a stiff batter of flour and water which must be spread over the whole top of the pudding to exclude the air and water. Then take stout, unbleached cotton, tie it firmly over the top, round the rim of the basin, and bring the corners that hang down back again over the top, pinning them securely. Then put the pudding into boiling water and let it boil without cessation for eleven hours. The best way is to make them two or three days before needed, and then put them on again the day they are to be eaten, and boil from two to three hours more. A pudding prepared and cooked in this way is "fit to set before a king." Use cold sauce made of sugar, butter and wine, or hot brandy sauce. These puddings will keep a year. Annie R. White. CHRISTMAS PLUn PUDDING. Chop one cupful of beef suet, two cupfuls of bread and one-half cupful of citron. Mix the citron, one cupful of seeded raisins and one cupful of currants, well washed, with part of a pint of flour. Put four well-beaten eggs, one heaping cupful of sugar, one teaspoonful of salt in one cupful of milk, one teaspoonful of cloves, two of cinnamon, one-half of a nutmeg in a bowl. Stir in the fruit, bread-crumbs and suet, putting in last a level teaspoonful of soda dissolved in warm water and adding the rest of the flour. Mix thoroughly and boil four hours. Turn bottom-side up on platter, pour over it some good brandy and touch a match to it. Bring on the table while blazing. Serve with brandy sauce. Miss Mamie Holley. BOILED CHRISTMAS PUDDING. One pound of stoned raisins, one-half pound of currants, one-quarter pound each of mixed peel, chopped suet and split almonds, one-half cupful of molasses, five eggs, three-quarters of a pound of stale bread-crumbs, two or three tablespoonfuls of flour; flavor to taste and sweeten with brown sugar. Boil five or six hours. Serve with hard sauce. Mrs. L. Duncan. PLAIN CHRISTMAS PUDDING.