Mrs. Vaughn’s Plum Pudding
| 1/2 lb. brown sugar | 1 teaspoonful powdered ginger |
| 3 eggs | 1/2 teaspoonful grated nutmeg |
| 1/4 lb. breadcrumbs | 1/4 teaspoonful powdered mace |
| 1/2 lb. browned flour | 1/2 cupful New Orleans molasses |
| 1/2 lb. Crisco | 1/2 cupful brandy (or grape juice) |
| 2 teaspoonfuls baking powder | 1/4 cupful lemon juice |
| 1 teaspoonful salt | 1/2 lb. seeded raisins |
| 1/2 teaspoonful powdered cloves | 1/2 lb. sultana raisins |
| 1/2 teaspoonful powdered cinnamon | 1 lb. currants |
| 1 lb. crystallized fruits, consisting of pineapple, cherries, figs, orange peel, and citron | |
Chop crystallized fruits, add raisins and currants, then pour brandy (or grape juice) over them and let stand several hours. Cream Crisco and sugar, add eggs well beaten together, and all other ingredients. Divide into greased mold (small Crisco cans will do) filling two-thirds full and steam steadily for three hours. Turn out while hot and serve with hard sauce.
Sufficient for two medium-sized puddings or one very large one.