ngredients together;
if the mixture is too dry, add a little milk. Fill some greased basins
with the mixture, and boil the puddings from 8 to 12 hours.

CHRISTMAS PUDDING (2).

12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet
almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter,
2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of
apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry
the fruit, stone the raisins, chop or grind the almonds, beat up the
eggs, mixing all well together, at the last stir in the apple sauce.
Boil the pudding in a buttered mould for 8 hours, and serve with white
sauce.

CHRISTMAS PUDDING (3).

1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil
nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs,
Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of
mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and
pick the currants and sultanas; wash and stone the raisins; chop fine
the nut kernels, blanch and chop fine the almonds, and cut up fine the
mixed peel. Rub the butter into the meal and breadcrumbs. First mix
all the dry ingredients, then beat well the eggs and add them. Pour as
much milk as is necessary to moisten the mixture sufficiently to work
it with a wooden spoon. Have ready buttered pudding basins, nearly
fill them with the mixture, cover with pieces of buttered paper, tie
pudding cloths over the basins, and boil for 12 hours.

CHRISTMAS PUDDING (4).

This is a plainer pudding, which will agree with those who cannot take
rich things. 1/2 lb. each of raisins, sultanas, currants, sugar,
butter, and Brazil nuts. 1 lb. each of wholemeal breadcrumbs, Allinson
fine wheatmeal, and grated carrots; 4 beaten-up eggs, 1/2 oz. of
spice, and some milk. Wash and pick the currants and sultanas, wash
and stone the raisins, and chop fine the Brazil nuts. Rub the butter
into the wholemeal flour, mix all the ingredients together, and add as
much milk as is required to moisten the mixture. Fill buttered pudding
basins with it, cover with buttered paper, and tie over pudding
cloths. Boil the puddings for 8 hours.

COCOA PUDDING.

1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3
oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs,
vanilla to taste. Boil the bread in the milk until it is quite soft
and mashed up; then add the cocoa, smoot