Suet Pudding

1 cup finely chopped suet 1 cup molasses 1 cup milk 3 cups flour 1 teaspoon soda

1 1/2 teaspoons salt

Ginger

Clove

Nutmeg

1/2 teaspoon each

1 teaspoon cinnamon

Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.

Thanksgiving Pudding I

4 cups scalded milk 1 1/4 cups rolled crackers 1 cup sugar 4 eggs

1/3 cup melted butter 1/2 grated nutmeg 1 teaspoon salt 1 1/2 cups raisins

Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.

Thanksgiving Pudding II

1/3 cup suet

1/2 lb. figs, finely chopped

2 1/2 cups stale bread crumbs

3/4 cup milk

1 cup brown sugar

1 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon grated nutmeg 1/2 cup English walnut meats 1/2 cup raisins, seeded and cut in pieces 2 tablespoons flour 4 eggs 2 teaspoons baking powder

Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II (see p. 407), flavored with brandy.

Hunters' Pudding

1 cup finely chopped suet

1 cup molasses

1 cup milk

3 cups flour

1 teaspoon soda

1 1/2 teaspoons salt

Clove Mace Allspice

1/2 teaspoon each

1 teaspoon cinnamon 1 1/2 cups raisins

2 tablespoons flour

Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.

French Fruit Pudding

1 cup finely chopped suet 1 cup molasses 1 cup sour milk 1 1/2 teaspoons soda 1 teaspoon cinnamon

1/2 teaspoon clove

1/2 teaspoon salt

1 1/4 cups raisins, seeded and chopped 3/4 cup currants

2 3/4 cups flour

Mrs. Carrie M. Dearborn

Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce.

Fig Pudding I

3 oz. beef suet

1/2, lb. figs, finely chopped

2 1/3 cups stale bread crumbs

1/2, cup milk

2 eggs

1 cup sugar

3/4 teaspoon salt

Chop suet, and work with the hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.