3/4 c. sifted cake flour
3/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. mace
1/2 c. fine bread crumbs
3/4 c. hot milk
1/2 lb. brown sugar
5 eggs, separated
1/2 lb. chopped suet
1 tsp. salt
1/2 lb. chopped raisins
1/2 lb. chopped dried currants
1/4 lb. chopped citron
1/8 lb. chopped lemon peel
1/8 lb. chopped blanched almonds
1/4 c. fruit juice (any kind)
1/2 glass currant jelly
1/8 lb. orange peel

Sift together flour, salt, soda, and spices. Stir in fruit and almonds. Soften crumbs in milk for 10 minutes. Beat sugar into beaten egg yolks; add suet and crumbs. Stir into flour-fruit mixture. Add fruit juice and jelly and mix well.

Fold in stiffly-beaten egg whites. Pour into greased mold; cover tightly and steam for 3 1/2 hours. Serves 12.

Serve with sauce:

VANILLA SAUCE:

1/2 c. sugar
1 tbsp. cornstarch
1 c. boiling water
2 tbsp. butter
1 tsp. vanilla

Mix sugar and cornstarch; add water gradually, stirring constantly. Boil for 5 minutes. Remove from heat; add butter, vanilla, and dash of salt. Stir until butter is melted and serve hot. Makes 1 cup.

HARD SAUCE:

1/3 c. butter
1 c. confectioners sugar
3/4 tsp. vanilla (or brandy or rum flavoring)
1 tbsp. cream

Cream butter. Beat in sugar gradually and continue creaming until fluffy. Add flavoring and cream. Chill. Makes 3/4 cup.

RUM FLAVORED SAUCE:

1 c. sugar
1 tbsp. grated lemon rind
1 1/2 c. boiling water
1/2 c. rum flavoring
1 tbsp. butter
1 tbsp. cornstarch
3 tbsp. lemon juice

Combine sugar and lemon rind with water; add butter and heat to boiling. Mix cornstarch with lemon juice and add. Cook 8 minutes.

Remove from heat; strain. Add flavoring and dash of salt. Serve hot. Makes 2 cups.