English Plum Pudding

One-half pound of stale bread crumbs, One cupful of hot milk, One-half cupful of sugar, Four eggs,

One-half pound of raisins, One-half pound of currants,

One-fourth pound of figs, One-eighth pound of citron, One-half pound of suet, One-fourth cup of brandy, One-half teaspoonful each of cinnamon, mace, cloves, nutmeg, One teaspoonful of salt.

Cover the bread crumbs with the milk; separate the eggs; beat the yolks until creamy; add the sugar and beat together; add to the bread and milk; chop and flour the figs and suet; add all the ingredients to the bread and milk; beat whites of the eggs stiff and add to the mixture; butter the mould; fill three-quarters full; steam in a single mould from five to twelve hours; serve with brandy sauce.

Steamed Suet Pudding

Three cupfuls of flour,

One level teaspoonful of soda,

One cup of chopped suet,

One cup of raisins and currants,

One cup of water, One cup of molasses, One teaspoonful each of cinnamon, nutmeg and cloves.

Mix the flour, soda, spices and suet together; add the molasses, fruit and water; steam three hours in a single mould, or one hour in small moulds; serve hot, with fruit sauce.

Orange Pudding

One cupful of bread crumbs, Juice and rind of one-half orange, One-third cup of sugar,

Yolks of two eggs, Whites of four eggs.

Cover the bread crumbs with milk; add the rind and juice of the orange and the beaten yolks of the eggs; beat the whites until stiff; add the sugar and beat and add to the mixture; bake in a buttered mould; set in a pan of hot water; bake until firm; serve with golden sauce.

French Bread Pudding

One cupful of bread crumbs, Two cupfuls of milk, Two small eggs,

One saltspoonful of salt, One tablespoonful of sugar, One teaspoonful of butter.

Scald the milk and pour it over the bread crumbs; separate the eggs and beat the yolks with the sugar; add to the bread crumbs; add salt and the butter, melted; pour into a buttered baking dish; set in a pan of hot water; bake in a moderate oven until firm; when cooked spread with jelly; beat the whites of the eggs stiff; add two tablespoonfuls of powdered sugar and beat together; cover the pudding with the neringue and bake in a cool oven until nicely browned.

Prune Pudding

One-half pound of prunes, One pint of water, One cupful of sugar,

One-quarter teaspoonful of salt,

Juice of one-half lemon,

Six level tablespoonfuls of cornstarch.

Wash the prunes and soak over night; simmer until tender; remove the pits; add enough water to the liquid to make two cupfuls; mix the cornstarch with the sugar; add to the prunes and cook fifteen minutes, stirring frequently; when cooked add the lemon juice and one-half teaspoonful of almond extract; dip the mould in cold water and drain; fill with the pudding and set away to cool; serve cold with whipped cream.