Suet Pudding, No. 1

One coffeecup of suet chopped fine, one of stoned raisins cut in half, one of sweet milk, one of molasses, three of flour, and a teaspoonful of soda; stir all well together, putting the milk with the soda dissolved in it the last; butter a mould, pour in the pudding, cover closely so that no water can get in it, and boil three hours. Serve with wine-sauce. This is a very nice pudding.

Suet Pudding, No. 2

Boil a pint of new milk, stir into it three-quarters of a ten-cent baker's loaf, grated finely; add a teacup of molasses, a little salt, a quarter of a pound of beef suet finely shred, a pound of raisins stoned, or the same of currants, whichever you have by you, and the peel and juice of a fresh orange - a tablespoon of flour to be mixed through the fruit. Boil one hour and a quarter. To be eaten with wine-sauce.

Suet Pudding, No. 3

Chop six ounces of suet very fine, put it in a basin with six ounces of flour, two ounces of bread crumbs, and a pinch of salt; beat three eggs, add to them eight tablespoonsful of milk, beat all well together; butter a pudding-mould, pour the pudding in, cover very closely, and boil two hours.