The household (of the Detroit free press)

One pound raisins stoned, one pound currants cleaned and dried, one pound of beef suet chopped fine, one pound of bread crumbs (stale are the best), one pound of brown sugar; then cut in small pieces two ounces of lemon, orange and citron, candied peel, half a nutmeg grated, half a teaspoonful of ground ginger, one teaspoonful of mixed spice, PL UM P UDDING. 553 half a saltspoonful of salt, eight eggs. Mix all well together with your hands except the eggs, which must be beaten, yolks and whites separately, whites to a froth with the back of a knife if you have not any egg beater. Now mix your eggs with the other ingredients, it must be quite thick or it will fall apart ; if not moist enough add one or two eggs. Half this quantity is enough for a small family. Grease the mold or bowl, fill with the mixture, grease a plate and put over the top wrong side up ; dip your pudding cloth into boiling water, dredge it with flour and tie securely. Have a large pot of boiling water ready ; plunge your pudding in, moving it about for a minute ; always keep the pudding covered with water ; keep a kettle boiling near by to replenish with ; never let the pot go off the boil, or it will spoil your pudding. Boil six hours the first day, and when you are ready to eat it boil two hours more ; before untying the cloth, plunge the pudding into cold water, then your pudding will not stick. Cover it with finely powdered sugar before sending to table, and serve with sauce. ENGLISH PLUM PUDDING. One pound raisins (Valencia are best), stoned ; one pound raisins, seedless; one pound currants; one pound flour; one pound bread crumbs, fine; one-quarter pound candied citron, shred fine; two teaspoonfuls salt, or more ; mixed spice, to taste ; eight eggs, well beaten up ; mix the whole well together with new milk into as stiff a batter as can be worked, until thoroughly incorporated. The pudding cloth must be strong and the outside rubbed with butter to prevent sticking. Leave a little room for expansion, but tie tight with stout twine. Place a plate in bottom of kettle to avoid burning, and boil not less than seven hours. Serve, with spirit heated and poured over, in a large dish ; light with writing paper, and decorate with three or four sprigs of holly with berries on. This dish should be served last at dinner, with lights lowered, until cut up. This pudding will keep for weeks (if not eaten), and is better cold than hot. OLD-FASHIONED PLUM PUDDING. A half-pound of bread crumbs, one pound of flour, one pound of chopped suet, one pound of raisins, a half-pound of currants, a quarter-pound of sugar, two ounces of candied citron and lemon-peel mixed, four teaspoonfuls of baking powder, two eggs, a heaping teaspoonful of salt, spice to taste, and three large tablespoonfuls of molasses. Mix the half pound of bread crumbs with milk or water. This makes two ordinary sized puddings. Grease the bowl and put it in ; tie a cloth firmly over the top, turning the corners up over the top, securing with a pin and leaving room in the cloth for it to swell ; boil six hours ; set away in a cool place. This will keep some weeks, when it can be reboiled. CREAM RICE PUDDING.