2 cupfuls soft bread crumbs 1/4 teaspoonful baking soda 2 teaspoonfuls baking powder 1/8 teaspoonful cloves 1/2 teaspoonful cinnamon 1/4 teaspoonful salt 1/2 cupful suet 1/2 cupful molasses 1 egg 3/4 cupful milk 1/2 cupful currants 1/2 cupful raisins

To prevent suet from sticking while being chopped, sprinkle it with a little flour. Use a meat grinder, or a chopping bowl and knife, to chop the suet. Beat the eggs lightly and add the milk to them. The currants and raisins should be cleaned as directed previously, and sprinkled with flour. Mix the ingredients in the order given. Steam in an oiled pudding mold for at least 2 hours. Serve with Hard Sauce I or II, Yellow Sauce, or Vanilla Sauce.

VEGETABLE PLUM PUDDING

2 cupfuls flour 1 pound seeded raisins 1 cupful potatoes 1 cupful carrots 1 cupful sugar 1 teaspoonful salt 1 teaspoonful baking soda 1 tablespoonful cold water 1 cupful suet 2 oranges—juice and grated rind 1 lemon—juice and grated rind

Mix the flour and raisins. Put the potatoes, carrots, and suet through a food chopper. Mix the baking soda and water. Combine these three mixtures. Then add the remaining ingredients. Turn into a greased mold and steam three hours. Serve hot with Lemon Sauce or with Hard or Yellow Sauce.

HARD SAUCE II

3/4 cupful brown sugar 1/3 cupful butter 2 tablespoonfuls cream or milk 1 teaspoonful vanilla or 1 teaspoonful lemon juice and 1/2 teaspoonful vanilla

Cream the butter, add the sugar gradually, and mix thoroughly. Add the cream or milk gradually. Add the flavoring. Chill; serve over hot puddings.

YELLOW SAUCE

2 eggs 1/2 cupful powdered sugar 1 tablespoonful milk or cream 1/2 teaspoonful vanilla Salt

Separate the eggs; beat the whites until they are stiff and dry. Add the yolks and continue beating until the mixture is very light. Then add the powdered sugar and beat again. Continue beating and add the milk or cream gradually; finally add the vanilla and salt. Serve at once over hot puddings.

CRANBERRY FRAPPE

1 quart (1 pound) cranberries 2 1/2 cupfuls sugar 4 cupfuls water Juice 1 large lemon Salt

Cook the cranberries and water slowly, until soft. Force through a sieve, and add the sugar, lemon juice, and salt. When cool, freeze (see Preparing and Packing the Freezer and Freezing).

Serve with roast chicken or turkey, or as a dessert.

QUESTIONS

What are the leavening materials used in Plum Pudding? Explain their action.

Why are raisins and currants sprinkled with flour before adding to the pudding?

How should pudding molds be prepared for pour batters (see General Suggestions for Steamed Quick-bread Mixtures)? If it is desired to use left-over steamed pudding, how should it be reheated?

What is the price per pound of suet? How much by weight is required to make one half cupful?

See Figure 63 and tabulate the percentage composition of beef suet and butter. Which contains the more fat?

How many persons does the Plum Pudding recipe serve?

How many persons does the Cranberry Frappe recipe serve?