Combine fruits and add a cup of the flour, or enough to flour them thoroughly. Beat egg yolks until light and gradually beat in sugar. Add nutmeg and salt, then part of the flour. Stir to mix. Add fruit, suet, and crumbs alternately with rest of liquid. Add remaining flour. Beat egg whites stiff and fold in last. Fill greased molds 2/3 full and steam 4 to 5 hours or longer. VANILLA SAUCE: Mix cup sugar, a few grains salt, 1 tablespoon cornstarch. Add 1 cup water and cook over moderate heat until thickened and clear. Add 2 tablespoons butter, 1 teaspoon vanilla and a fleck of nutmeg. Serve warm. HARD SAUCE: Cream 1/3 cup butter and work in 1 cup powdered sugar, 1/2 teaspoon vanilla and if you like, a dash of nutmeg. Chill. SAUCE may be flavored with lemon juice and grated rind.