Vevey Pudding

2 cups flour

1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 teaspoon salt

1 teaspoon soda 1/2 cup melted butter 1 cup milk 1 cup molasses

Sift first five ingredients together twice. Stir in the milk, then the molasses and the melted butter. Turn into a buttered pudding dish. If in one large dish, steam two hours; if in individual dishes, steam one hour and fifteen minutes, tightly covered. Serve with whipped cream or hard sauce.

Log Cabin Pudding

1 loaf bread 1/4 cup molasses 1/4 cup honey

1/2 cup milk

1 tablespoon butter

1/2 cup raisins

Crumb the bread including the crusts. Pour over it the melted butter, distributing as evenly as possible, and stir in also the cleaned raisins. Mix the honey and molasses. An additional quarter cup of molasses may be substituted for the strained bee's honey. Add the milk. Turn the liquid over the dry ingredients; mix with a folding motion. Turn into a pudding dish, and steam over actively boiling water for about forty-five minutes. Too long cooking makes it heavy. Serve with sweet sauce.

St. James Pudding

1 teaspoon salt

1/3 cup butter

2/3 cup sugar

1/2 cup New Orleans molasses

1 cup milk

3 3/4 cups flour

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

3/4 cup chopped dates

1 1/4 cups chopped figs

1/2 teaspoon soda

1 1/2 teaspoons baking powder

Melt the butter, add the molasses, sugar, spices, salt, milk. Sift the soda and baking powder with the flour. Dredge the fruit with a little of the flour. Stir the flour into the liquids, and lastly add the fruit. Steam three hours. Serve with whipped cream.

Cottage Pudding

1/4 cup butter

2/3 cup sugar

1 1/4 teaspoons soda

1 cup milk

1 1/4 cups flour

5 teaspoons baking powder

Cream the butter; add the sugar gradually. Sift the soda and baking powder with the flour. Add the milk and the flour alternately to the former ingredients. Turn into a buttered oblong pan, and fill about three-fourths full of the mixture. Bake in a quick oven. Cut into squares, and serve with lemon sauce.

Steamed Fruit Pudding

3/4 pound seeded raisins

1/2 pound currants

1/2 pound butter

1/2 pound candied citron

1 cup sugar

1 teaspoon nutmeg

5 cups chopped apples

1 teaspoon cinnamon 1/2 teaspoon salt 1 1/4 cups milk

1 quart stale bread crumbs - 1/2 pound

2 cups flour

Juice and rind 1/2 lemon

Wash the raisins by pouring boiling water over them, drain, and dry upon clean towels. Cut into quarters. Clean currants by placing them in a colander and shaking flour over them. Rub them carefully in the flour; then place in a pan of cold water, and rinse thoroughly until the water is clean. Dry upon towels in a cool oven or in the sun. Currants may be prepared several days before using, if desired. Slice the citron very fine. If the citron is very hard, it may be softened by steaming. Cream the butter and sugar; add the seasonings, also the lemon juice and rind. Add the milk and one cup of flour alternately. Mix the fruit with the remainder of the flour, and turn into cake mixture. Fold in the grated bread crumbs, and lastly the chopped apples. Turn into a mold, and steam for five hours or boil in a square of cheesecloth, prepared by buttering one side, and then sprinkling with flour. Gather the corners of the cheesecloth, and tie snugly about the pudding. Serve with lemon sauce.