Mrs. Ex-Senator McDonald’s Plum Pudding

Mrs. McDonald’s housekeeping has a national reputation, for many statesmen have tested the hospitality of her lovely home in Indianapolis. She never appears at better advantage than at the head of her daintily appointed table, where her wonderful tact and knowledge of the world comes into play to make her friends feel themselves at home. The McDonalds spend, as a rule, their winters in Washington, and will in the near future build a home here.

Here is her recipe for plum pudding.
This pudding is the best when prepared, all but milk and eggs, the day before using.

Seed and cut in half one pound of the best bloom raisins; pick, wash, and dry before the fire one pound of Zante currants, commonly called plums; dredge the fruit well with flour, to prevent its sinking or clogging; take one pound of fresh beef suet, freed from the skin, and string and chop very fine; one pint of grated bread crumbs and half pint of sifted flour; a large quarter of a pound of best sugar; a large tablespoonful of powdered mace and cinnamon mixed, and two powdered nutmegs; all the spice to be steeped in a half pint of mixed wine and brandy; pat away these ingredients separately, closely covered, and let them stand all night. Next morning finish the pudding, which requires at least six hours boiling. Beat wine and eggs together until very thick and smooth; then add one pint of rich milk; then the bread crumbs and flour; mix with the sugar the grated yellow rind and juice of two lemons, and add to the mixture gradually all prepared ingredients, stirring hard; if too thick, add more milk; if too thin, add more bread crumbs: take care not to have too much bread or flour, or the pudding will be heavy; add two teaspoonfuls of baking powder, one-quarter of a pound of citron; boil in tin moulds; serve with lemon sauce, with butter and sugar beaten to a cream and flavored with nutmeg and rose.