Half the amounts given makes a good-sized pudding; but, as it will keep three months, it might be boiled in two molds.

Serve with a rich sauce.
ANY-DAY PLUM PUDDING.
One cup of sweet milk; one cup of molasses; one cup each of raisins and currants; one cup of suet chopped fine, or, instead, a small cup of butter; one teaspoonful of salt, and one of soda, sifted with three cups of flour; one teaspoonful each of cinnamon and allspice.
Mix milk, molasses, suet, and spice; add flour, and then the fruit.

Put in a buttered mold, and boil three hours.

Eat with hard or liquid sauce.

A cupful each of prunes and dates or figs can be substituted for the fruit, and is very nice; and the same amount of dried apple, measured after soaking and chopping, is also good.