Plum Pudding Recipe

Chop and rub to a cream one-fourth pound of suet, add scant half

pound sugar; mix well. Add four well beaten eggs, one grated nutmeg,

one-half teaspoon each cloves, mace, and salt, one-half cup brandy,

three-fourths cup milk, flour to make a thin batter. Seed and chop

one-half pound raisins, wash clean one-half pound currants, cut into

thin slices one-half pound citron. Sprinkle fruits with flour to

prevent their settling to the bottom of batter. Steam five or eight

hours.



SAUCE FOR PUDDING--Cream two cups of butter, add slowly one cup

powdered sugar, the unbeaten white of one egg, two tablespoons of

wine and one of brandy, one-fourth cup boiling water. Heat until

smooth and creamy. Heat the bowl for the creamed butter, and when

adding wine do so slowly to prevent curdling. This pudding will keep

for a year. As it can be prepared beforehand, it is excellent for

Christmas, saving much labor on that busy day.--Mrs. H. C. Dimick.



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