4 tablespoons butter.

1/3 cup sugar.

1/2 cup molasses.

2 eggs.

½ cup milk.

1½ cups flour ½ teaspoon soda ¼ teaspoon cinnamon ¾ cup almonds, blanched and roasted.

¼ 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.