One-half loaf bread crumbs, 3/4 cup chopped suet, 1 cup milk, 1/2 cup sugar, 1/2 cup molasses, 3 eggs, 1 cup chopped raisins, 1/2 cup currants, 1/2 teaspoon each of spices, 1/2 teaspoon soda. Steam 3 hours.

Steamed Pudding

One small cup suet, 1 cup each of raisins, currants and sour milk, 3/4 cup syrup, 1 teaspoon soda, 1/2 teaspoon each of cinnamon, allspice, cloves and little nutmeg, flour to make a stiff batter. Steam 3 hours in a tight can. May be cooked in pound baking powder cans in 2 hours. This recipe will fill 5 or 6 cans.

Suet Pudding

One cup molasses, 1/2 cup sugar, 1/2 cup chopped suet, 1 egg, 1/2 cup chopped raisins, 1 cup hot water, 1 teaspoon soda and sufficient flour to make of the consistency of cake.

Salem Steam Pudding

One cup suet chopped fine, 2 1/2 cups flour, mixed with suet, 2-3 cup N. O. molasses, 1 cup milk, 1 cup chopped and seeded raisins, 1/4 teaspoon each of cloves and nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon soda, 1/2 teaspoon salt. Steam 2 1/2 hours. Serve with hard or cooked sauce.