CHRISTMAS PLUM PUDDING
1 cup seedless raisins
1½ cups mixed diced candied fruits and peels
½ cup chopped walnuts
1 cup sifted enriched flour
2 eggs, beaten
¾ cup molasses
¾ cup buttermilk
½ cup finely chopped suet
¼ cup grapejuice
1 cup fine dry bread crumbs
¾ teaspoon baking soda
¼ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¾ teaspoon salt
Combine raisins, fruits and peels, walnuts and ½ cup of the flour.
Combine eggs, molasses, buttermilk, suet and grapejuice. Combine remaining flour, crumbs, baking soda, spices and salt; add to egg mixture. Add floured fruit; mix well. Pour into well-greased 1½ quart melon mold; cover; set on rack in deep kettle; add boiling water to about one inch below cover of mold. Cover. Steam 1½ to 2 hours. Makes 10 to 12 servings.
Shape hard sauce into balls; roll in coconut; chill.