almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg and four
well-beaten eggs. Dissolve a level teaspoonful of soda in a
tablespoonful of warm water. Flour the fruit thoroughly from a pint of
flour; then mix the remainder as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir
in the fruit, chopped nuts, bread crumbs and suet, one after the
other, until all are used, putting in the dissolved soda last and
adding enough flour to make the fruit stick together, which will take
all the pint. Boil or steam four hours. Serve with wine or brandy or
any well-flavored sauce.

BAKED PLUM PUDDING.

It will be found best to prepare the ingredients the day before and
cover closely. Grate a loaf of stale bread, or enough for a pint of
crumbs; boil one quart of milk and turn boiling hot over the grated
bread; cover and let steep an hour; in the meantime pick, soak and dry
half a pound of currants, half a pound of raisins, a quarter of a
pound of citron cut in large slips, one nutmeg, one tablespoonful of
mace and cinnamon mixed, one cupful of sugar, with half of a cupful of
butter; when the bread is ready mix with it the butter, sugar, spice
and citron, adding a glassful of white wine; beat eight eggs very
light, and when the mixture is quite cold, stir them gradually in;
then add by degrees the raisins and currants dredged with flour; stir
the whole very hard; put it into a buttered dish; bake two hours,
send to the table warm. Eat with wine sauce, or wine and sugar. Most
excellent.

PLUM PUDDING, WITHOUT EGGS.

This delicious, light pudding is made by stirring thoroughly together
the following ingredients: One cupful of finely-chopped beef suet, two
cupfuls of fine bread crumbs, one cupful of molasses, one of chopped
raisins, one of well-washed currants, one spoonful of salt, one
teaspoonful each of cloves, cinnamon, allspice and carbonate of soda,
one cupful of milk and flour enough to make a stiff batter. Put into a
well-greased pudding-mold, or a three-quart pail and cover closely.
Set this pail into a larger kettle, close covered, and half full of
boiling water, adding boiling water as it boils away. Steam not less
than four hours. This pudding is sure to be a success, and is quite
rich for one containing neither eggs nor butter. One-half of the above
amount is more than eight persons would be able to