Christmas Pudding

From Miss Taylor, Of Liverpool, England

1 1/4 pounds raisins (stoned and cut into 3), 1 pound currants, 1 pound 2 ounces suet, 1 1/2 pounds breadcrumbs, 1/2 pound mixed peel, 6 ounces sugar, ^ nutmeg, V2 teaspoonful ground cinnamon, 1/2 teaspoonful salt, 12 eggs. Method: Mix all the dry ingredients together, add the liquid. Mix very well, then put into 2-quart moulds (well greased). Boil for 8 hours. Keep for at least a fortnight before using, then boil for 4 hours.

N. B. - Enough for 20 persons.

Steamed Graham Pudding

From Mrs. G. J. Wright

One and a half cupfuls of graham flour, 1 cupful of molasses, 1/4 cupful of butter, 1/2 cupful of sweet milk, 1 teaspoonful of soda dissolved in the milk, 1 cupful of raisins, 1 cupful of currants, 1 egg, 1 teaspoonful each of cinnamon and cloves.

Excellent Pudding

From Mrs. E. Carlson

Two cupfuls bread-crumbs, 1/2 cupful chopped nuts, 1 cupful raisins, 1/2 cupful molasses, 2 eggs, spice to taste, 1/2 spoonful soda. Steam 2 hours.

Steam Pudding

From Miss Eleanor Warren

One egg, 1/2 cupful milk, 1/2 cupful raisins chopped fine, 1/4 cupful butter, 1 cupful flour, 1 tablespoonful sugar, 1 1/2 teaspoonfuls baking powder. Steam in cups 1/2 hour. (Quantity is sufficient for four or five cups.) To be served with a liquid sauce, flavored to taste.

Gingerbread Pudding

From Mrs. C. F. Aked

One teacupful suet, 1 teacupful flour, 1/2 teaspoonful ground ginger, 1 teacupful bread-crumbs, 1 teacupful molasses or syrup, 1 teacupful of new milk, 1 table-spoonful sugar, 1 teaspoonful carbonate of soda. Mix the chopped suet, flour, bread-crumbs, sugar and molasses together, then slightly warm the milk and dissolve in it the carbonate of soda; add a small pinch of salt and mix well with the dry ingredients. Put into a well buttered basin and steam for 2 hours.

N. B. - The same quantity of jam or marmalade may be used in place of the molasses if the flavor is better liked.

Albert Pudding

From Mrs. E. Williams

One-quarter pound of butter, 1/4 pound of stoned raisins chopped fine, 2 ounces of flour, 2 ounces of breadcrumbs, 2 eggs, rind of 1 lemon chopped fine. Boil 4 hours and serve with any sauce, sweet or hard.

Chocolate Pudding

From Mrs. C. F. Aked

Ingredients: 5 ounces of bread-crumbs, 1 ounce of pounded almonds, 2 ounces of chocolate powder, 1/2 pint of new milk, 3 ounces of sugar, 3 eggs, a little vanilla flavoring. Method: Boil the milk with the sugar and chocolate, and pour it over the bread-crumbs and almonds. When cool add the beaten yolks of eggs and the flavoring, and mix well. Beat the whites of the eggs to a froth and fold them into the mixture until well incorporated. Put at once into a buttered mould and steam for an hour. Serve with any sweet sauce preferred.

Raspberry Pudding - Jam

From Mrs. C. F. Aked

Ingredients: 4 ounces white bread-crumbs, 2 ounces sugar, 2 tablespoonfuls raspberry jam, 2 eggs, 4 ounces butter. Beat the butter and sugar together until it comes to a cream, add the bread-crumbs, then the jam, and lastly the eggs previously well beaten. Stir all well together and steam for 2 hours.