Tried favourites cookery book

1 lb. Flour, i lb. Currants, i lb. Raisins, { lb. Suet, i lb. moist Sugar, 1 oz. candied Lemon, i lb. boiled Potatoes (thoroughly mashed), and a little Salt added; j lb. Carrots, boiled sufficiently tender to ' pulp through a colander; a little Nutmeg, or Nutmeg and Ginger to taste. The weight of the carrots and potatoes must be estimated after mashing. Mix all well together over night, commencing with the carrots and sugar. Flour cloth well, and tie pudding loosely, as it will swell. No liquid must be added, or pudding will be spoiled. Boil 4 hours ; let it remain in the cloth a few minutes before turning out. (Much more easily digested than any other plum-pudding.) Plum Pudding (3). } lb. Flour, J lb. Bread Crumbs, i lb. finely chopped Beef Suet, i lb. Sugar, J lb. Raisins, stoned, 1 teaspoonful of Allspice, same of Cinnamon, and 1 Nutmeg, grated. 3 or 4 Eggs, i lb. chopped Apples, 1 cup Milk. Mix eggs with milk, and add last. Mix well and boil 8 hours. Plum Pudding (4). 2 lb. Raisins, 1 lb. Currants, 1 lb. Sultanas, 2 lb. Suet, 1 lb. Flour, 1 lb. Bread Crumbs, 1 lb. scraped Carrots, 1 lb. Mixed Peel, J lb. Sweet Almonds (blanched and chopped), 8 tablespoonfuls Brown Sugar, 2 do. Vinegar, 7 Eggs, Salt and Spice to taste, 2 teaspoonfuls Carbonate of Soda dissolved in half pint of milk added just before Vinegar at the last. Boil 6 or 7 hours. Makes 4 puddings. Plum Pudding (5). J lb. Raisins, J lb. Currants, 1 lb. Bread Crumbs, i lb. Minced Suet, 2 tablespoons Flour, 1 oz. each of Lemon, Citron, and Orange Peel, J lb. Brown Sugar, a little Mixed Spice (say 2 teaspoonfuls). Mix all these well together (having previously minced the peel very fine), with 4 eggs well beaten and strained, and sufficient milk to make the whole into a stiff mass. Butter a quart basin and fill quite full, place over the top a thin paste made of flour and water, securing it well over the edge, tie up in a wet pudding cloth, and put into boiling water and boil for 10 hours. Any Da.y Plum Pudding, 1 breakfastcup Sweet Milk, 1 do. Treacle, 1 do. each of Raisins, Currants, and Suet (or 1 teacup Butter). 1 teaspoonful Salt, and do. of Soda, sifted with 3 breakfastcups Flour, 1 teaspoonful each of Cinnamon and Allspice. Mix milk, treacle, sugar, and spice. Add to flour and fruit, and boil 3 hours. A cup of prunes and dates may be substituted for the 12G raisins and currants, or prunes and figs, or dried apples, uieasured after soaking and chopping. Baked Plum Pudding'. It is not generally known that plum puddings are very nice baked instead of boiled. The pudding should be put into a deep buttered basin, and covered with a plate (no cloth required), and allowed to bake in a slow oven for four or five hours, and it should then turn out like a steamed pudding. Prince of Wales Pudding. 1 breakfastcupful Flour, 2 tablespoonfuls Butter, 2 tablespoonfuls Sugar, ^ teaspoonful Carbonate of Soda, \ teaspoonful Cream of Tartar, i teaspoonful Cinnamon, 2 tablespoonfuls Strawberry Jam, a little Milk. Mix dry ingredients (rubbing butter in flour), stir in jam and milk. Put into buttered dish, and steam for 2 hours. Prune Pudding. ½ lb. Prunes, 2 dessertspoonfuls Brown Sugar, a piece of Lemon Bind, 2 oz. Flour, ½ pint Milk, i oz. Butter, and 2 Eggs.