'Sl'ix together one pint of stale, dry bread ei'uiiihs, one cupful of brown sugar, a teaspoonl'ul of eiiuianion, half a grated nutmeg and half a pound of finely chopped suet. Stone half a pound of i-aisins and mix with them half a pound of cleaned currants and half a ])ound of shredded citron. Dissolve half a teaspoonful of soda in a tahlespoonful of warm watei-; add it to half a cupful of Xew Orleans molasses. Add this to three eggs, well beaten✪ Plain Plum Pudding, and pour the wlu)le over the dry ingredients. Mix. and park into greased moulds or kett;les. Sieaui or l)f)il for four hours. Cheap Pudding. One of the nicest cheap j)uddings is made by chopping line i/o Ih. of dates and 2 ozs. of beef suet. Mix with the snet Y2 fwpful of brown sugar, 2 cupfuls of rolled oats, 1 tcaspoonfnl of cinnamon, the juice and grated rind of 1 lemon; add 1/2 teaspoonful of soda to 2 tablespoonfuls of warm water. Stir this into Y2 cupful of molasses; add 3 well-beaten eggs✪ Cheap Pudding and then the fruit well floured. Pnt in a greasi'd pudding moidd and boil or steam continuously for 2 hours. Serve hot ^\•illl a li(piid, or a hard pudding sauce. Fig Pudding. One-half lb. of figs, 3 tablespoons of Initter, 1 tablespoon of molasses, 14 tea- spoon of soda. 2 cups fine bread crund)s, 1 cu]) of milk. V) cup of brown sugar✪ Fig Pudding, 2 egLis. Cho]) figs very fine aiul \\\\x with the butter. Steam 3 hours. Sauce. Beat i^. a cup of butter to a cream, gradually add to it a cup of powdered sugar, flavor with 3 tablespoons of sluM-ry or ]\ra(h'ira. G. ]\Iiner. Christnnas Pudding. Mix 21/2 cups of Dousman's Best Patent Hour. 1 teaspoon soda, 1 teaspoon each of salt, cinnamon, mace and allspice, and 2 level teaspoons baking powder. Have ready 1 cup raisins, seeded and cut in quarters, I/4 cup figs, wiped and cut in i/^-inch bits, I/4 cup citron measured after slicing thinly, and I/2 cup pecans, broken into small [)iec;s. Flour the fruit slightly. To the flour mixture add 1 cup milk, 1 cup molasses, and % of a cup softened butter and when well mixed stir in the fruit and nuts. Turn the mixture into well-buttered moulds. Steam 3 hours. If cans are suudl 2 hours will be sulficient. U. Ropes. Christnnas Plunn Pudding. One 11). suet (chopped very fine), f II). Ijrown sugar. 1 lb. raisins. 1 lb. sultana raisins. 1 II). currants, I/2 lb. mixed candied peel, 1 teaspoon all>piee. 1 nutmeg. I'/; ])ts. fine bread crumbs, 2 cups Dousman's Best Patent Hour. 1 dozen eggs. Mix all thoroughly, add eggs well beaten, steam 8 or 10 houi's in bowls or in cloths, 'i'lus will make two large puddings. Mi;s. \i:i:i)I!.\m. English Plum Pudding. ✪ Christmas Pudding

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'Sl'ix together one pint of stale, dry bread ei'uiiihs, one cupful of brown sugar, a teaspoonl'ul of eiiuianion, half a grated nutmeg and half a pound of finely chopped suet. Stone half a pound of i-aisins and mix with them half a pound of cleaned currants and half a ])ound of shredded citron. Dissolve half a teaspoonful of soda in a tahlespoonful of warm watei-; add it to half a cupful of Xew Orleans molasses. Add this to three eggs, well beaten, and pour the wlu)le over the dry ingredients. Mix. and park into greased moulds or kett;les. Sieaui or l)f)il for four hours. Cheap Pudding. One of the nicest cheap j)uddings is made by chopping line i/o Ih. of dates and 2 ozs. of beef suet. Mix with the snet Y2 fwpful of brown sugar, 2 cupfuls of rolled oats, 1 tcaspoonfnl of cinnamon, the juice and grated rind of 1 lemon; add 1/2 teaspoonful of soda to 2 tablespoonfuls of warm water. Stir this into Y2 cupful of molasses; add 3 well-beaten eggs and then the fruit well floured. Pnt in a greasi'd pudding moidd and boil or steam continuously for 2 hours. Serve hot ^\•illl a li(piid, or a hard pudding sauce. Fig Pudding. One-half lb. of figs, 3 tablespoons of Initter, 1 tablespoon of molasses, 14 tea- spoon of soda. 2 cups fine bread crund)s, 1 cu]) of milk. V) cup of brown sugar, 2 egLis. Cho]) figs very fine aiul \\\\x with the butter. Steam 3 hours. Sauce. Beat i^. a cup of butter to a cream, gradually add to it a cup of powdered sugar, flavor with 3 tablespoons of sluM-ry or ]\ra(h'ira. G. ]\Iiner. Christnnas Pudding. Mix 21/2 cups of Dousman's Best Patent Hour. 1 teaspoon soda, 1 teaspoon each of salt, cinnamon, mace and allspice, and 2 level teaspoons baking powder. Have ready 1 cup raisins, seeded and cut in quarters, I/4 cup figs, wiped and cut in i/^-inch bits, I/4 cup citron measured after slicing thinly, and I/2 cup pecans, broken into small [)iec;s. Flour the fruit slightly. To the flour mixture add 1 cup milk, 1 cup molasses, and % of a cup softened butter and when well mixed stir in the fruit and nuts. Turn the mixture into well-buttered moulds. Steam 3 hours. If cans are suudl 2 hours will be sulficient. U. Ropes. Christnnas Plunn Pudding. One 11). suet (chopped very fine), f II). Ijrown sugar. 1 lb. raisins. 1 lb. sultana raisins. 1 II). currants, I/2 lb. mixed candied peel, 1 teaspoon all>piee. 1 nutmeg. I'/; ])ts. fine bread crumbs, 2 cups Dousman's Best Patent Hour. 1 dozen eggs. Mix all thoroughly, add eggs well beaten, steam 8 or 10 houi's in bowls or in cloths, 'i'lus will make two large puddings. Mi;s. \i:i:i)I!.\m. English Plum Pudding.

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