2 eggs
3 1/2 cups flour
3 teaspoons baking powder
2 cups milk

Put suet through meat grinder or food chopper, fine blade. Sift flour,
salt, baking powder and rub suet into flour well. Beat eggs lightly, add
milk and stir into mixture. Butter mold and fill 3/4 full and steam
three hours. This quantity makes two good sized puddings.

It is very nice made without the eggs and using one-half the quantity.
Fill a deep pudding dish or pan with fruit, apples or peaches, dropping
the suet pudding over the fruit in large spoonsfull and steam 1 1/2
hours.

Cottage Fruit Pudding

2 teaspoons butter
1 egg
1/4 teaspoon salt
1 cup sugar
1/2 cup milk
1-3/4 cups flour

Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, 1/2 cup
milk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add two
scant teaspoons baking powder, then turn into shallow, well-buttered
pan, the bottom of which has been covered with fresh fruit of any kind.

Bake in moderate oven one-half hour. Serve with cream or sauce.

Prune Souffle

One-half pound of prunes, three tablespoons of powdered sugar, four
eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the
sugar to a cream, add the vanilla and mix them with the prunes. The
prunes should first be stewed and drained, the stones removed, and each
prune cut into four pieces. When ready to serve, fold in lightly the
stiffly whipped whites of the eggs, having added a dash of salt to the
whites before whipping.

Turn it into a pudding dish and bake in a moderate oven for 20 minutes.
Serve very hot directly it is taken from the oven.

Plum Pudding

2 lbs. suet
1 lb. sugar
1/2 lb. flour
12 eggs
1 pint milk
2 nutmegs grated
1/4 oz. cloves.
2 lbs. bread crumbs (dry)
2 lbs. raisins
2 lbs. currants
1/4 lb. orange & lemon peel
1 cup brandy
1/2 oz. mace
1/4 oz. allspice

Free suet from strings and chop fine. Seed raisins, chop fine and dredge
with flour. Cream suet and sugar; beat in the yolks when whipped smooth
and light; next put in milk; then flour and crumbs alternately with
beaten whites; then brandy and spice, and lastly the fruit well dredged
with flour. Mix all thoroughly. Take well buttered bowls filled to the
top with the mixtur