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For Sauce (Tablespoonfuls sugar)

4 tablespoonfuls sugar 1/2 teaspoonful salt 1/2 cupful Crisco 2 tablespoonfuls sherry 4 tablespoonfuls blanched and chopped almonds For pudding. Beat eggs, add crumbs, salt, Crisco, sugar, and pineapple cut into small dice. Turn into Criscoed pudding dish and bake in moderate oven until firm. Serve hot or cold with sauce. For sauce. Beat Crisco with sugar to a cream, add salt, sherry, and almonds.

Mrs. Vaughn's Plum Pudding lb. brown sugar 3 eggs 14 lb. breadcrumbs 1/2 lb. browned flour ½ lb. Crisco 2 teaspoonfuls baking powder 1 teaspoonful salt 1½ teaspoonful grated nutmeg 1/4 teaspoonful powdered mace 1½ cupful New Orleans molasses 1½ cupful brandy (or grape juice) 1½ lb. seeded raisins 1/4 cupful lemon juice 1½ lb. sultana raisins 1 lb. crystallized fruits, consisting of pineapple, cherries, figs, orange peel, and citron 1/2 teaspoonful powdered cloves 1 lb. currants 1½ teaspoonful powdered cinnamon 1 teaspoonful powdered ginger Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco and Puddings sugar, add eggs well beaten together, and all other ingredients. Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours: Turn out while hot and serve with hard sauce.

Sufficient for two medium-sized puddings or one very large one. 1/2 cupful rice 3 cupfuls milk 3/4 cupful sugar 1/4 cupful Crisco