Sauce

Cream one cup of pulverized sugar with one-third cup of butter. Whip the white of egg light, and beat all together until creamy. Put it into a small dish for serving and leave it in the cold box until required for the table.

Topeka Rice Pudding

One quart of milk, three small tablespoonfuls of rice, two tablespoonfuls of sugar, one cup of raisins, and a little nutmeg. Cook on top of stove, putting pudding dish on an asbestos pad to keep the milk from scorching and stirring frequently for ten minutes. Then place over hot water in the cooker kettle and boil hard for five minutes. Place in cooker for three hours.

Suet Pudding

One cup each of molasses, sweet milk, and raisins. Three-fourths of a cup of suet chopped fine, one egg, three and one-half cups of flour, one tea-spoonful each of cinnamon and cloves, and one-half teaspoonful of salt. To the molasses add the soda, spices, and salt, and beat. Then add the suet rubbed with flour, the egg well beaten, and the milk. Beat in the flour in which one teaspoonful of baking powder should be sifted, and lastly, the raisins dredged with flour. Place in a jar or can and steam according to directions given for English plum pudding. Serve with plum pudding sauce.

Mrs. Moulton's Steamed Pudding

One-half cup each of butter, sugar and sweet milk, one cup of molasses, one large cup of seeded raisins, one rounded teaspoonful of baking powder, one-fourth teaspoonful of salt, one teaspoonful each of cinnamon, cloves and allspice, and about four cups of flour, or enough to make a stiff batter. Beat the butter and sugar together, add the molasses and milk, in which dissolve the soda, then the egg well beaten, and the spices and salt. Reserve a portion of the flour with which to dredge the raisins. Sift the baking powder with the remainder of the flour and add to the other ingredients. Beat thoroughly and stir in the raisins.

Put the mixture into baking powder cans, filling them about two-thirds full. Place the cans on a rack in the cooker kettle or boiler. Boil on the stove thirty minutes and remove to the cooker for five or six hours.

Portia's Pudding Sauce

Boil together a cupful of water and a cupful and a quarter of granulated sugar for five minutes, then pour in a fine stream over the white of an egg which has been whipped foamy but not dry. Set the dish in cold water and beat the sauce briskly until cold. Then fold in a cupful of thoroughly whipped cream. Season to taste.

W. K. Pudding

Two level tablespoonfuls of butter, one-half cup each of molasses and sweet milk, one cup of raisins and currants mixed, one-half teaspoonful each of cinnamon, cloves, nutmeg, and soda, two cups of flour or enough to make a very stiff batter, and one-fourth teaspoonful of salt. Beat the soda into the molasses and add butter, milk, salt, and spices. Sift the flour with one teaspoonful of baking powder and add it to the other ingredients. Beat thoroughly; then stir in the raisins dredged with flour. Cook in baking powder cans placed in kettle of hot water thirty minutes over the fire and eight hours or more in the cooker. Serve with whipped cream or with a sauce if preferred.

This is good used as a cake if sliced when cold and each slice spread lightly with white icing.