4 cups flour - a pound.

2 cups minced suet - 6 ounces.

1 cup molasses - 1/2 pound.

1 heaping cup raisins - 1/2 pound.

1 tablespoon mixed ground spices-cinnamon, nutmeg, cloves, alspice or whichever may be at hand.

1 small teaspoon soda, same of salt.

1 cup milk.

1 egg.

Mix the suet and flour together, put in soda, salt, spices; cut the raisins in halves and throw in. Stir together the egg, milk and molasses, mix up the dry stuff with them, stir thoroughly. Tie up in a pudding bag, leaving a little room to swell, boil 4 or 5 hours. Puddings of this sort should be made before breakfast or over night that they may have plenty of time to boil. They are light, rich and cheap, using the surplus suet from the meat.

Costs 19 cents for three 3 lbs. or 2 quarts.