Wash and seed a cupful and a half of raisins, and dredge them thickly with flour. Chop a cupful of suet very fine, removing all particles of string. It should be like powder. To this add a half cupful of brown sugar, a cupful of sour milk and three eggs beaten light. Now stir in enough flour to make a batter. (This batter must not be too thick, as the raisins have to be added to it.) About two cupfuls of flour should be enough. Beat in a half tea-spoonful, each, of nutmeg and cinnamon and a small teaspoonful of soda, dissolved in a little boiling water. Now add the raisins, stir them in well, turn the pudding into a greased mold with a closely fitting top and steam for three hours. Eat with a hard sauce flavored with vanilla.
Cream together a cupful of butter and the same quantity of powdered sugar. Beat six eggs light and stir them into the butter and sugar. When thoroughly blended add three cupfuls of prepared flour and the grated peel of two lemons.
Have already prepared a half pound of seeded and halved raisins, eight minced figs and a quarter of a pound of minced citron. Mix these, dredge them thoroughly with flour and stir into the batter. Boil in a very large mold for three hours. This is an excellent company pudding and is a large one. Eat with hot liquid sauce.
One cupful of molasses; half a cupful of melted butter; three and a half cupfuls of flour; one cupful of milk; three eggs, well-beaten;one-half teaspoonful of baking-soda; one teaspoonful of cinnamon; pinch of salt.
Stir molasses and butter to a cream, add the milk, the eggs, the spice, lastly, the flour, sifted three times with the salt and soda. Mix well, pour into a buttered mold; set in a pot of boiling water and cook steadily for three hours. The water must be kept at a fast boil all the time, replenishing from the tea-kettle if need be. Eat with wine sauce.
An excellent family pudding, and not expensive.
Crumb stale cake finely. If there are several kinds, no matter. Stir the white of a raw egg into just enough cold water to moisten the crumbs. Don't get them too soft. Press the mixture into a well-greased mold, with a close cover; boil steadily one hour; turn out while hot and eat with hard or liquid sauce.
Top, tail and wash two cupfuls of gooseberries, ripe or green. Dredge with flour. Sift two cupfuls of flour with one teaspoonful of baking-powder and half as much salt. Cream one-half cupful of sugar with half as much butter. Add the well-beaten yolk of one egg, then the white, beaten stiff, one cupful of milk and the flour mixture alternately. Lastly, stir in the floured fruit; turn into a well-greased mold and boil two hours.
With one heaping cupful of flour sift, twice, a heaping tea-spoonful of baking-powder and half a teaspoonful of salt. Chop two tablespoonfuls of cottolene or other fat into this and mix to a dough with one cupful of milk. Strain the liquor from a can of apricots and save it to make sauce for the pudding. Butter a deep mold; pour an inch of dough into the bottom; cover with halved apricots; then more dough, and so on until all your materials are used up. Cover closely and boil or steam for three hours.
For sauce, strain and heat the syrup, thicken with a roux of flour and butter, cook for one minute; add a great spoonful of sugar and boil three minutes.