Suet Pudding

One cup molasses, one cup sweet milk, one cup suet, chopped fine, or one-half cup melted butter; one cup raisins, one-half cup currants, two and one-half cups flour, one-half teaspoon soda. Mix well, salt and spice to taste and steam two hours. - Mrs. H. M. Stark, Williams, Ariz.

Suet Pudding

One cup molasses, one cup suet, one-half cup sugar, two cups sweet milk, one teaspoon soda, three cups flour ,one-half package raisins, one-half package currants, one teaspoon ground cloves, allspice and cinnamon. Steam four hours. Use any sauce desired. - Mrs. Amos Adams, Williams, Ariz.

Suet Pudding

Two eggs, one cup sugar, one cup suet chopped fine, three-fourths cup New Orleans molasses, one cup sour milk, one teaspoon soda, one cup raisins, one cup currants, one teaspoon cinnamon, one teaspoon vanilla and little bit allspice, one teaspoon salt; enough flour to make thick batter. Steam four hours. Serve with any sauce. - Mrs. Montgomery, Williams, Ariz.

Suet Pudding

One cup each chopped suet, molasses, sweet milk, raisins, almonds (blanched), cut in strips and browned in oven, three and one-half cups flour, one egg, one teaspoon each cloves, cinnamon, nutmeg and soda and little salt. Steam three hours and serve with sauce. This pudding is good same day it is made or three months afterwards.

Sauce

Beat two eggs till very light, add one cup powdered sugar gradually and continue beating, add one-half cup cream whipped and flavor with vanilla. - Mrs. C. F. Philbrook, Bisbee, Ariz.

Sweet Pudding

One pound seedless raisins, one pound currants, one pound suet chopped fine, two large cups grated bread, three small cups flour, one cup black molasses, one grated nutmeg, one teaspoon cloves, one teaspoon allspice, one teaspoon cinnamon, one teaspoon soda dissolved in two cups milk, three eggs, one-half pound figs chopped fine, one small glass sweet cider. Wring cloth sack through warm water, then flour well and put batter in it, tie well, allowing plenty room for batter to swell. Steam five or six hours. Serve with sauce. - Mrs. Harland J. Gray, Williams, Ariz.

Suet Pudding

One cup suet chopped very fine, one cup molasses, one cup milk, one cup raisins (also if desired currants and citron), one cup wheat flour, two cups graham flour, one teaspoonful baking powder, one-half (scant) teaspoonful baking soda, one large apple chopped fine; cloves, cinnamon and nutmeg to suit taste. Put in well greased moulds and steam three hours or more. - Mrs. G. W. Glowner, Williams, Ariz.

Suet Pudding

One cup suet chopped fine and rubbed in three cups of flour, two well beaten eggs, one-half cup of sugar, one-half cup cooking molasses, one cup sweet milk, one teaspoon each of cinnamon, cloves, and allspice. A little salt and one teaspoon of soda in one tablespoon of boiling water, two cups raisins and steam three hours. Serve warm with lemon sauce.

Sauce

Beat to cream one cup of sugar, one-half teacup of butter, the grated rind and juice of one lemon, three well beaten eggs, a half teaspoon grated nutmeg and two cupfuls boiling water. Cook in a double boiler and stir continually. - Mrs. A. F. Poison, Williams, Ariz.

Sweet Pudding

One cup of molasses, one cup suet chopped fine, one cup milk, one cup of chopped raisins, one teaspoon soda, one pinch salt, ground mixed spices to taste, three cups flour. Steam, three and one-half hours. - Mrs. A. G. Rounseville, Williams, Ariz.