PLUM PUDDING.
Chop and rub to a cream one-fourth pound of suet, add scant half pound sugar; mix well. Add four well beaten eggs, one grated nutmeg, one-half teaspoon each cloves, mace, and salt, one-half cup brandy, three-fourths cup milk, flour to make a thin batter. Seed and chop one-half pound raisins, wash clean one-half pound currants, cut into thin slices one-half pound citron. Sprinkle fruits with flour to prevent their settling to the bottom of batter. Steam five or eight hours.
SAUCE FOR PUDDING — Cream two cups of butter, add slowly one cup powdered sugar, the unbeaten white of one egg, two tablespoons of wine and one of brandy, one-fourth cup boiling water. Heat until smooth and creamy. Heat the bowl for the creamed butter, and when adding wine do so slowly to prevent curdling. This pudding will keep for a year. As it can be prepared beforehand, it is excellent for Christmas, saving much labor on that busy day. — Mrs. H. C. Dimick.