Mix and sift the dry ingredients, cut the butter into them, or rub it in with the fingers, add the milk, cutting it in, lightly, with a knife. When the dough is barely mixed, so that no loose flour is left, toss it on a floured board and pat or roll it lightly till one-half inch thick. Spread the apples on it and roll it like a jelly roll. Carefully place it in a well-buttered, one-quart bread mould or water-tight can. Cover it tightly and stand it in at least a six-quart cooker-pail with enough warm water to come two-thirds of the way up its sides. Bring it quickly to a boil, boil thirty minutes and place it in a cooker for three hours. Serve immediately with warm [apple sauce] and [Hard Sauce]. If berries are used add one cupful to the dough, serve with berry sauce and omit the apple-sauce.

Serves five or six persons.

Suet Pudding

Mix and sift the dry ingredients and add the suet. Mix the milk and molasses and add them to the dry mixture. Put the dough into a buttered, one-quart bread mould or water-tight covered can, and stand it in a six-quart cooker-pail of warm water which reaches two-thirds of the way up the can. Boil it one-half hour and put into the cooker for five hours.

Serves six or eight persons.

Rich Plum Pudding

Wash and seed the raisins; rub the currants with a little flour, then sift out the flour and allow water to run over the currants in the sieve until they are clean. Spread them on a towel and remove any stems, stones, etc., that may be among them. Let them stand, covered with a towel to keep out dust, until they are dry. Cut the orange peel and citron very fine, or put them through a food-chopper. Chop the suet or put it and the raisins through a coarse food-chopper; a trifle of the flour may be mixed with the suet before it is chopped to help to keep it from sticking to the chopping-knife. Beat the eggs till blended. Mix all the dry ingredients very thoroughly, add the eggs and then the brandy. Put the pudding into a covered, greased mould, chopping down through it a few times with the end of a knife, to be sure that it fills the mould without hollow spaces, and to avoid packing it firmly. Stand it in at least three quarts of warm water, in a cooker-pail. Heat it slowly but steadily till the water boils; let it boil one hour if the pudding is in one mould, or one-half hour if it is in two smaller moulds. Put it into the cooker for five hours. Remove it at once from the mould. If it is not to be used when first made, it may be kept several weeks, replaced in the mould and reheated before serving, by putting it in warm water, heating it to the boiling point and boiling it one-half hour or more. Serve it with [brandy sauce].

Serves ten or twelve persons.