MINCE MEAT.

From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager.

Two pounds of beef; half pound suet; half pound b.u.t.ter; five pounds apples; two pounds raisins; two pounds seedless raisins; half pound citron; three tablespoonfuls cinnamon, two of mace, two of allspice; one nutmeg; three pounds brown sugar; half gallon sweet cider. Boil beef until tender, then chop fine; also chop suet, apples and citron.

Then mix all the ingredients thoroughly and boil until the apples are cooked. After removing from the stove add one-half teacupful of brandy if desired.

PUDDING

GRAHAM CHRISTMAS PUDDING.

From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board and Lady Manager.

_ The Christmas pudding which I add was served up this Christmas on my table and p.r.o.nounced delicious. Dyspeptics need not fear this "Plum Pudding" and it is rich enough to please the most fastidious.

Wishing your philanthropic efforts every success, I am, Very truly yours,_

Beat two eggs; take one-half cup of sweet milk; one-half cup of mola.s.ses, in which dissolve one-half teaspoon of soda; a lump of b.u.t.ter the size of an egg; one cup of Graham flour (don't sift) two cups of flour, in which a cup of stoned raisins are well rubbed; one small teaspoon of salt; spice with cinnamon, cloves and nutmeg, one teaspoonful all together. Then steam two hours and serve with a hard sauce of b.u.t.ter and fine sugar creamed together, with one well beaten egg and grated nutmeg as a finish. Wholesome, delicious, and extremely simple to prepare.

GRAHAM PUDDING.

From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.

One and one-half cups of Graham flour; one cup of milk; one-half cup of mola.s.ses; one cup of raisins, seeded and chopped; one teaspoonful soda; one-half teaspoonful salt. Sift the Graham flour to make it light, but return the bran. Dissolve the soda in one tablespoonful of the milk and add the remainder of the milk, mola.s.ses and salt. Then pour all the mixture on the Graham flour, beating it thoroughly with a spoon; then stir in the fruit (and spice if you wish). Pour the pudding into a well greased mould and steam four hours. Serve with a wine or any rich sauce.

LADY ROSS FIG PUDDING.

From MRS. WM. P. LYNDE, of Wisconsin, Lady Manager.

Three-quarters pound grated bread; one-half pound best figs, minced fine; six ounces minced beef suet; six ounces sugar; one teacup sweet milk; a little nutmeg; one egg. Mix the bread and suet together; then add figs, sugar and nutmeg; then the egg, well beaten; lastly the milk. Boil in a mould four hours.

_Wine Sauce_--Two cups sugar; one-half cup b.u.t.ter. Stir to a cream; then add one gla.s.s of wine and some flavoring and a little nutmeg; then pour in a small cup boiling water and set on the stove in a pan or kettle of water and keep hot until served.

ALEXANDRE PUDDING.

From MRS. M. D. THATCHER, of Colorado, Lady Manager.

Set a jelly mould on ice; put a layer of maraschino jelly (or any wine jelly) in the bottom of the mould; when set, add a layer of pink jelly (made by adding a drop of prepared cochineal); when set, put a lining in the centre of the mould; if you have not the centre-form, use a small tin baking-powder box, placing it in the centre of the mould; then add alternate layers of the jellies until the mould is filled, and when well set and firm, gently withdraw the lining (or can), filling the hollow thus formed with a custard cream. When all is quite firm, turn out on a dish and serve with whipped cream around the pudding.

PLUM PUDDING.

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.

One and one-half pounds of stoned raisins, torn in half; one pound of currants; one and one-half pounds of citron, cut fine; one and one- quarter pounds of b.u.t.ter; one pound of sugar; eight eggs, well beaten; one pound of stale bread crumbs; one and one-half pints of sweet milk, boiled and poured on bread crumbs; two grated nutmegs; two tablespoons of cinnamon; one tablespoon of mace, one of cloves and two of allspice; eight tablespoons of sifted flour, rubbed in with fruit; one-half pint of French brandy and one-half pint of Madeira or sherry.

Have a bag two thicknesses of white unbleached cloth; grease and flour the inside well; pour in mixture, tie tightly to exclude water, and leave room for pudding to swell. Put in a pot of boiling water, which must be kept boiling for five hours. Put plate in bottom of pot to prevent sticking. The bag must be turned repeatedly and kept under water.

_Sauce for Plum Pudding_--b.u.t.ter and powdered sugar, thoroughly stirred, and seasoned with wine and nutmeg. When pudding is ready to serve, pour alcohol over it and set on fire.

This recipe makes a large pudding, but it can be packed away with brandy poured over it, and can be used by steaming over as long as it lasts.

ENGLISH PLUM PUDDING.

From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Committee on Woman's Work, Lady Manager.

One cup mola.s.ses; one cup sour milk; one cup suet, chopped fine; one cup raisins; one-half cup currants; two and one-half cups flour; one teaspoonful soda. Mix well, salt and spice to taste, and steam two hours.

_Dressing_--Mix one heaping tablespoonful flour and two of sugar; add to these grated nutmeg. Stir and add one-half pint of boiling water; add to this a small tablespoonful of b.u.t.ter, a little lemon and vanilla, one teaspoonful vinegar. Let it come to a boil, and if too thick, add more water.

ENGLISH PLUM PUDDING.

From Mrs. S. W. McLaughlin, of North Dakota, Lady Manager.

A pound of suet, chopped fine; a pint of sugar; one pound of grated stale bread; one pound of raisins, two of currants; a gla.s.s of unfermented wine or jelly; two teaspoonfuls of ginger, one of soda; two nutmegs; half a pint of milk; a little salt. Beat well and steam five hours. Serve with rich sauce.

VEGETABLE PLUM PUDDING.

From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.

One-half pound flour; one-half pound chopped suet; one-half pound currants; one-half pound prunes; one-quarter pound grated raw carrots; three-quarters pound grated raw potatoes; one-half pound brown sugar; one large teaspoonful of baking powder; pinch of salt. Flavor with a teaspoonful each of nutmeg, cinnamon and cloves. The moisture from the raw vegetables makes sufficient wetting.

PLUM PUDDING

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State Board and Lady Manager.

One pound seedless raisins; one pound dried currants; one pound stale bread crumbs; one-half pound finely chopped beef suet; one-fourth pound shredded citron; eight eggs; one quart milk; one-half cup sugar; mace or nutmeg; one gill of brandy; one teaspoon salt; eggs well beaten and put in last; raisins floured before stirring in. Boil gently five hours without stopping. Water must be boiling when pudding is put in and kept boiling till done. Eat with liquid wine sauce. Pour alcohol around pudding and set it on fire. A sprig of holly in centre for Christmas.

CHRISTMAS PLUM PUDDING.

From MRS. ALICE J. WHALEN, of Utah, Lady Manager.

One pint and a half of grated bread crumbs (soft, not dried), one pint of chopped suet, one pint of currants, one pint and a half of stoned raisins, half a cup of citron shaved thin, one scant cup of sugar, half a teaspoonful of salt, half a teaspoonful of grated nutmeg, one teaspoonful of mace, five eggs, yolks and whites beaten separately, two even teaspoonfuls of flour made into a thin batter with milk, and half a gla.s.s of brandy; mix in the order given and steam four hours.

_Sauce for Pudding_--Cream one-fourth pound b.u.t.ter, add one- fourth pound of brown sugar and stir over hot water until liquid, then add the yolks of two eggs, well beaten; stir until it thickens. Just before serving add a cup of brandy and hot water equal parts.

CHERRY PUDDING.