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English Plum Pudding II

6 ozs. stale bread crumbs 34 lb. raisins, seeded and cut in pieces 34 lb. currants 34 lb. suet, finely chopped 10 ozs. sugar 1 cup molasses 3 ozs. candied orange peel, finely cut 1 teaspoon grated nutmeg 1 teaspoon mace 6 eggs, well beaten 2 teaspoons salt Mix ingredients in order given, turn into a thickly floured square of unbleached cotton cloth. Tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours, allowing pudding to be immersed in water during the entire cooking. Serve with Hard and Liquid Sauce.

Hard Sauce. Cream one-third cup butter; add gradually one cup brown sugar and two tablespoons brandy, drop by drop. Force through a pastry bag with rose tube, and garnish with green leaves and candied cherries.

Liquid Sauce. Mix one-half cup sugar, one-half table- 405 spoon corn-starch, and a few grains salt. Add gradually, while stirring constantly, one cup boiling water, and boil five minutes. Remove from fire, add one tablespoon lemon juice and two tablespoons brandy; then color with fruit red. 34 cups sugar 1/4 cup water