Rice Plum Pudding

Soak one-half cupful of rice over night, drain and place in buttered pudding dish in which there is a qt. of sweet milk, a salt spoonful of salt, one-half cupful of sugar, heaping tablespoonful of butter, one tablespoon-ful of cinnamon, half a teaspoonful of grated nutmeg: stir in at the last a cupful of stoned raisins and bake in a slow oven for two hours. During the first hour stir a few times to prevent rice and raisins from settling. This pudding is nice made with two cups of chopped apples instead of raisins.

Mrs. G. Rea. Gilroy.

An Economical Plum Pudding

Cover one lb. of soda crackers with milk and soak until very soft. Butter a baking-dish and put in layer of crackers, then layer of seeded raisins; repeat until all of crackers are used. Beat six eggs with one lb. of light brown sugar, 1/2 nutmeg and one-half teaspoonful of salt; add three qts of milk and pour over crackers and raisins. Bake for three hours in moderate oven.

Sauce: - Beat together a tablespoonful of butter and cupful of sugar; when creamed, add yolk of one egg- and beat until quite light. Put to boil a cupful of water and stir into boiling water a tablespoonful of corn starch dissolved in little cold water. When done, add well the beaten white of egg, stir briskly and add to other ingredients. Do not let it cook, but keep warm, and just before serving add either tablespoonful of brandy or sherry, and nutmeg.

Mrs. Clara D. Houghton, Pacific Grove.

Suet Pudding

1 cupful of suet, 1 cupful of sugar, 1 cupful of milk,

1 cupful of chopped raisins, 3 cupfuls of flour,

2tea spoonfuls of baking powder, 1 egg,salt and spices to taste.

Boil or steam three hours. Serve with

Sauce:

1 cupful of sugar,

1/2 cupful of butter, 1 egg. Beat all well together, add a tablespoonful of water, and heat to a scald. Flavor with claret

Mrs. H. Hoffman.

Suet Pudding

1 cupful of molasses,

1 cupful of suet chopped fine,

1 cupful of water,

1 cupful of chopped raisins,

1/2 cupful of currants,

4 cupfuls flour,

1 teaspoonful soda.

Boil three hours. Serve with hot sauce, or whipped butter and sugar. Very nice to pour brandy over it and light it as you send to table.

Mrs. W. V. McGarvey.

Suet Pudding

1 cupful chopped suet,

2 cupfuls apples,

1/2 cupful brown sugar.

1/2 cupful New Orleans molasses.

1 teaspoonful soda,

3cupfuls flour,

1/2 cupful sweet milk,

1/2 cupful choppedwalnuts,

1/2 cupful raisins,

1 teaspoonful baking powder.

Add cinnamon, nutmeg and [cloves] to taste. Steam three hours and serve with hard sauce.

Miss C. Rea, Gilroy.

Steamed Pudding

2cupfuls of sour milk, 2 cupfuls of sugar,

2 cupfuls of raisins, 2 cupfuls of currants,

1 cupful of butter,

2cupfuls of bread crumbs,

2 teaspoonfuls of soda, 2 eggs, Flour to thicken. Steam three hours.

Mrs. S. W. Conklin.