sistency. Mix thoroughly and stand in a warm place over night, put
into mould or pudding bag, tie tightly and boil gently for twelve hours.
In serving make a sauce of flour, water, butter, and sugar flavored with
brandy. Place the pudding on a hot dish, stick a sprig of berried holly
in the centre, pour a wineglassful of brandy around it and set fire to
it.

ENGLISH PLUM PUDDING.

MRS. BLAIR.

Two pounds and a half raisins, three quarters of currants, two pounds
finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds
finely chopped suet, six ounces mixed candied peel, juice and rind of
two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half
ounce pounded bitter almonds, gill of brandy or if objected to, any
flavoring at hand. Stone and cut up the raisins do not _chop_ them; wash
and dry the currants; cut the candied peel into thin slices; mix all the
dry ingredients well together and moisten with the eggs, which should be
well beaten; then stir in the flavoring, and when all is thoroughly
mixed, add about half a pound of flour and put the pudding into a stout
new cloth; or boil in two moulds for twelve hours and serve with rich
sauce.

PLUM PUDDING WITHOUT EGGS.

MRS. DAVID BELL.

Two cups of flour, two cups of raisins, two of currants, two cups of
suet, one tablespoon sugar, enough water to make a stiff batter, colour
with burnt sugar, spice to taste, salt, and lemon peel. _Just before_
putting on to boil stir in a couple of tablespoonfuls of raw sago; boil
in a cloth, not a shape.

PLUM PUDDING.

MADAME J. T.

Four eggs, yolks and whites beaten together, one half cup brown sugar,
one cup molasses, one cup stoned raisins, two cups currants, one cup
bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated,
the grated rind of a large lemon, one cup flour and one teaspoon baking
powder. Steam for three and a half hours in a tightly closed pudding
mould well buttered, keeping the water boiling _constantly_. Before
serving sprinkle thickly with sugar and pour over this one half cup
brandy, and light. Serve with this a sauce made with the juice and rind
(grated) of one lemon, put over to boil with one half cup sugar, one
half cup water, add one tablespoon cornstarch, one half cup sherry, one
half cup brandy. This quantity will serve sixteen people.

PALACE PUDDING.

MRS. SMYTHE.

Two eggs, one cup of flour, one half cup sugar, one quarter cup butter,
one teas