4 tablespoons butter.

1/3 cup sugar.

1/2 cup molasses.

2 eggs.

cup milk.

1 cups flour teaspoon soda teaspoon cinnamon cup almonds, blanched and roasted.

teaspoon salt.

Cream butter, add sugar gradually, molasses and eggs, well beaten. Mix and sift dry ingredients and add alternately with milk to first mixture; then add almonds, finely chopped. Turn into buttered mould and steam two and one-half hours, never allowing water to go below the boiling point. Serve with whipped cream, sweetened and flavored with vanilla.