Date Pudding

1 cup chopped dates 1 cup chopped nuts 1 cup sugar

2 tablespoons flour

1 teaspoon baking powder

2 whole eggs

Mix the nuts and dates. Add the sugar, flour, and baking powder that have been well mixed together. Add slowly to the well-beaten eggs. Bake 1/2 Hour in an earthen dish set in a pan of hot water. Serve with cream. Serves 6 to 8.

Steamed Mixtures

Use a mould or tightly-covered tin to hold mixtures for steaming. The mould should be well-greased; if without a cover a piece of greased brown paper may be tied over the top. The mixture should be poured into the mould, covered, and put into a steamer over boiling water, or on a rack in a kettle of boiling water. Keep the water boiling all the time the mixture is cooking. The time for cooking will vary with the size of the mould and the nature of the mixture(1 to 6 hours.)

How To Prepare Raisins

Prepare raisins for puddings by pouring boiling water over them; then drain, dry, and stone them. If used for cake, they should be washed in cold water and dried on a towel, stoned and chopped or torn into pieces. Seedless or stoned raisins should be washed in cold water, picked over carefully, and dried on a towel.

How To Prepare Dried Currants

Clean currants by placing them in a colander and shaking flour over them, then rub them carefully in the flour, put the colander into a pan of cold water and rinse them, changing water until it is clear, showing that the fruit is clean. Then dry the fruit in a very cool oven or in the sun.

How To Prepare Suet for Batters

Pick suet over carefully, removing membranes. Sprinkle with flour and chop fine.

Steamed Fruit Pudding(With Suet)

1 pint flour

4 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon nutmeg 1/4 cup sugar or molasses 1/2 cup beef suet (finely chopped)

3/4 cup milk, if sugar is used 1/2 cup milk, if molasses is used 1/2 cup currants 1/2 cup raisins

Mix and sift the dry ingredients, add the others in the order given. Put into a greased mould, and cover. Steam 1 1/2 hours if in small moulds, 2 1/2 hours if in large mould. Serves 8.

Steamed Fruit Pudding (With Pork)

2 cups flour 1 1/2 teaspoons soda 1/2 teaspoon cinnamon 1/2 teaspoon ginger

1/2 cup salt pork (chopped fine) 1 cup molasses 1 cup sour milk 1 cup raisins

Mix and sift the dry ingredients. Add the remaining ingredients in the order given. Pour into a well-greased mould.

Cover and steam 5 to 4 hours. Serve with a hard sauce or creamy sauce. Serves 8 to 10.

Graham Pudding

2 cups graham flour 2 teaspoons cinnamon 1/2 a nutmeg 1 teaspoon soda

1 cup molasses

1 cup milk

1 tablespoon butter (melted)

1 cup raisins, stoned

Mix and sift the dry ingredients. Add the remaining ingredients in the order given. Pour into a buttered mould. Cover and steam 3 hours. Serve with egg sauce. Serves 8.