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Plum Pudding (Dozen eggs pounds baker's)

3 dozen eggs. 3 pounds baker's bread, stale, and grated fine. 3 pounds suet. 3 pounds brown sugar. 1 pound sliced citron. 3 pounds currants. 4 pounds seeded raisins. 1/2 ounce nutmeg, and the same of mace, cloves, and cinnamon. Half pint wine. Half pint French cooking brandy.

Mix and divide into six parts. Tie each part in a twilled cotton cloth, put them in boiling water, and let them boil four hours. Then hang them in the air to dry a day or two. Keep them in a cool, dry place. When you wish to use one, it must be boiled an hour before dinner. Serve with rich sauce. It will keep six months or a year.--Mrs. T. M. C. Plum Pudding. 10 eggs. 1 pound chopped suet. 1 pound seeded raisins. 1 pound currants. 1 pound stale bread crumbs. 1/2 pound citron. 1 nutmeg. 1 wine-glassful wine. 1 wine-glassful brandy. 1/2 pound brown sugar.

Beat the eggs light, add the sugar and spices, stir in the suet and bread crumbs, add the fruit by degrees, then the wine and brandy. Pour into a well-floured bag, leaving a third as much room as the mixture occupies, for swelling. Put into a pot of boiling water and boil four hours. Dip the bag into cold water when ready to turn out the pudding, to prevent it from sticking.--Mrs. E. B.

Plum Pudding.

At sunrise, sift a quart of the best flour; rub into it an Irish potato mashed, free from lumps. Put in it a teaspoonful of salt, and a half teacup of yeast. Add six eggs, beaten separately, and enough water to make a soft dough. Knead half an hour without intermission. In winter, set it in a warm place, in summer set it in a cool place to rise. If dinner is wanted at two o'clock, knead into this at one o'clock, half pound of butter, two pounds of stoned raising, cut up, and a grated nutmeg. Work very little, just enough to mix. Wet a thick cloth, flour it and tie it loosely that the pudding may have room to rise. Put it in a kettle of milk-warm water, heating slowly until it boils. Boil one hour. Serve with wine sauce.--Mrs. S. T.