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English Christmas Plum Pudding

(Makes two puddings) 11/2 cups flour, 11/2 cups bread crumbs, 11/½ tsp. Royal baking powder, 1 lb. 2 oz. suet, 11/2 lbs. raisins, 34 lb. currants, 11/2 cups sugar (white), 3/4 lb. candied peel (mixed), 6 oz. almonds, 3 eggs, 11/2 cups milk, salt and spices to taste. Chop the suet, peel, almonds and raisins, mix with dry ingredients, and stir in milk and eggs beaten together. Put into a bowl, tie tight in a cloth, tied at the bottom, boil eight hours. Be sure to have water boiling when you put the pudding in. Leave tied in the cloth until ready to use (they will keep for a year); then heat in boiling water. Serve with a hard sauce.

— Mrs. John T. Blaker

W. Auburn.