2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional) 
Beat the egg white in a large bowl and set aside. In a saucepan, boil the sugar, water and syrup while stirring gently. The mixture is done at 235 degrees or if it forms a soft ball when a tablespoon full is dropped into cold water. Pour the mixture over the beaten egg white, beating continually. Add vanilla, nuts and a pinch of salt. Add a few drops of red or green food coloring if desired. Beat this mixture until it is almost hard, then drop by the teaspoonful onto waxed paper.
Makes about 35 - 40 pieces.

1/2 cup sugar
1/2 cup water
1/2 cup cranberries 
Select firm, red cranberries and prick once or twice with a needle. Boil the sugar in the water until it spins a thread. Put in cranberries and cook gently until syrup jellies when tested from the tip of a spoon. Remove berries one at a time and place on wax paper. Let stand until dry. Dip the berries in granulated sugar. 

These are very decorative and can serve as an excellent garnish.
Makes 20 - 25.

butter
granulated sugar
1 cup chopped suet
1/4 pound golden raisins
1/4 pound raisins
1/4 pound currants
1/4 pound cran-raisins (if available-if not use more currants)
1/4 pound chopped citron
1/2 cup flour
1 1/2 tsp. freshly ground nutmeg
1 1/2 tsp. ground cinnamon
3/4 tsp. ground mace
1/2 tsp. salt
1/4 cup brown sugar, packed
3 eggs, separated
1 egg yolk
2 tbsp. heavy cream
1/4 C brandy
1 tsp.  vanilla
1/2 C dry bread crumbs
Brandy

Generously butter a 2 quart pudding mold and sprinkle with granulated sugar. Set aside.

In a bowl, combine chopped suit, raisins, currants, cran-raisins and citron in a largebowl. Stir in about 1/4 cup of the flour.

Combine the remaining flour with the nutmeg, cinnamon, mace, salt and sugar. Stir
into the suet mixture.  Beat the egg yolks in a small bowl. Add the cream, vanilla and1/4 C brandy. Stir into the suet mixture and then fold in the bread crumbs. Beat the eggwhites until stiff and fold into the suet mixture. Spoon mixture into the prepared mold,pressing down lightly. Put the lid on the mold and clamp down tightly. Place the mold on trivet in kettle. Add boiling water to within 1 inch of the top of the mold. Cover thekettle and place over high heat until steam begins to escape.

Reduce heat to low and steam for six hours, adding boiling water as needed. Lift mold from kettle. Remove lid and let excess steam vent. Unmold onto a serving platter. 

Heat 1/4 cup brandy in small saucepan. Ignite and pour over the pudding just before serving.  If you are going to hold the pudding for a time, cool completely, sprinkle with brandy and store, well-wrapped
in a cool place. Before serving, return pudding to mold and steam for two hours. 
Makes 12 servings.

Serve alongside the sauce.

Hard Sauce

4 oz. unsalted butter
1 cup confectioners sugar
1 tsp. vanilla**
heavy cream or milk to consistency.

** you can add lots of other things to this: grated orange rind and a tsp. of the juice;
grated lemon rind and a tsp. of the juice; strong espresso coffee; a bit of brandy or brandy
flavoring; a bit of rum or rum flavoring. 

Soften the butter and beat into it the sugar. Add flavorings and enough heavy cream or
milk to solidify the mass. Pack into a mold that has been lined with Saran wrap and
chill. Unmold on a plate to serve.