The New century cook book

One pound suet chopped fine, three-fourths pound bread crumbs, one pound sugar, one pound flour, scant; one pound raisins, stoned; one pound currants, one pound candied lemon, orange, citron mixed, one quart milk, six eggs. Use dry bread grated or rubbed through a colander, weigh after rubbed through. Mix suet, bread and sugar, add flour and peel shredded fine. Beat the eggs, mix with the milk and add last. This amount will make several small puddings. Tie cloth over the top, boil ten hours. This pudding will keep a year by hanging it up in a cloth in a dry place. Mrs. H. O. Bates. Soyer's English Plum Pudding. Four ounces stoned raisins, four ounces sultanas, one-half pound well cleaned currants, one-half pound well chopped beef suet, two ounces sugar, two ounces flour, one-half pound grated bread crumbs, six bitter almonds blanched and chopped fine, one-half nutmeg, two ounces citron cut fine, one ounce candied lemon peel. Put all these in a large bowl and mix thoroughly. Break in four eggs. Mix well the evening before needed and cover tight until morning. Then add one-half pint milk and stir slightly. Butter a mold and fill a little over two-thirds full; cover tightly and put in boiling water and boil two and one-half hours. As pot boils down add more boiling water. If no mold convenient butter a cloth slightly, then flour it, lay in a basin or deep dish and pour the mixture in and tie up, but not too tight. Put it in one-half gallon boiling water and add more boiling water as needed to keep the required quantity. Boil three hours. Mrs. G. M. Dugan. Christmas Plum Pudding. One cupful chopped beef suet, two cupfuls fine bread crumbs, one heaping cup sugar, one heaping cup seeded raisins, one heaping cup currants, one heaping cup chopped blanched almonds, one-half cup citron sliced thin, one teaspoonful salt, one teaspoonful cloves, two teaspoonfuls cinnamon, one-half teaspoonful grated nutmeg, four eggs, well beaten. Dissolve level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour. Mix remainder as follows: In a large bowl put the well beaten eggs, sugar, New Century Cook Book. spices and salt in a cupful of milk. Stir in fruit, chopped almonds, suet and bread crumbs, one after the other until all are used. Put in the soda-last of all and add enough flour to make the fruit stick together. Boil or steam four hours. Mrs. F. E. Lewis. Plum Pudding. " The king and queen did eat thereof, The nohlemen beside ; And what they did not eat that night, The queen next morning fried." One-half pound of best beef suet chopped, fine, add one large cup of bread crumbs soaked in milk and pressed dry, six well-beaten eggs, one-half cup of milk and two of flour, beat well and season with one cup of brown sugar, one-half teaspoonful of ground cloves, one teaspoonful of cinnamon. one teaspoonful of salt and half a nutmeg grated. Of fruit, use one pound of seeded raisins, two-thirds of a pound of currants, two ounces citron and an ounce each of orange and lemon peel, one cup of English walnuts chopped fine, stir in one-half cup of molasses and a teaspoonful of soda dissolved in a little hot water, beat well for five minutes, flour the fruit and stir it in, pour into a buttered pail, cover closely and steam for four hours.