Steamed Pudding

1 cup suet, 1 cup molasses, 1/2 cup sugar, 1/2 cup raisins or currants, 1 tsp. salt, 2 tsp. baking powder, 1 cup milk (sweet, sour, or water), 2 1/2 cups flour, pinch of soda.

Steam 2 or 3 hours and bake 20 minutes. Serve with Estelle Sauce. - Mrs. M. L. Wigginton.

Steamed Pudding

1 cup cut up suet and 1 1/2 cup flour mixed thoroughly, 1/2 cup milk or more, 1/2 tsp. salt, 1/2 cup molasses, 1/2 tsp. soda, 1 tsp. baking powder, 1 egg beaten, raisins, currants, figs, and any other fruit.

Steam in baking powder cans for 2 hours at least. This will keep a long time.

Sauce

1 tbsp. flour (heaping), 4 or 5 tbsp. sugar, 1 tbsp. butter, nutmeg and salt. Add hot water enough to make a thin sauce. - Mrs. C. T. Roome.

Steam Pudding

2 lbs. raisins, 1 cup chopped suet, 1 tsp. lemon extract, cinnamon, 2 eggs, 1 heaping tsp. soda dissolved in warm water, 1 cup milk, 1 cup sugar, 1 cup molasses, flour to make quite stiff, stiffer than cake batter, steam 3 hours - makes 2 large puddings.

- Mrs. S. F. Burden.

Steamed Bread Pudding

1 pt. bread crumbs, 1 cup cold water poured over bread. Let stand for 1/2 hour.

1 cup molasses (Duff's), 1 egg beaten well, 1 large tbsp. butter (melted), 1 tsp. soda, 1 cup raisins cut fine, 1 cup flour, 1 tsp. cinnamon, 1/2 tsp. cloves, 1/2 tsp. salt.

Steam in well-greased tins, 2 hours. Serve with the following sauce.

Sauce

1 1/2 tbsp. butter creamed, 1 cup pulverized sugar, 1 egg beaten light. Beat well together. Before serving, fold in 5 tbsp. whipped cream, or more, 1 tsp. vanilla. - Mrs. A. S. Maxham.

Steamed Orange Pudding

1/2 cup molasses, 1 1/2 tbsp. melted butter, 1 tbsp. orange juice, grated rind of 1/2 orange, 1/2 tsp. salt, 1/4 tsp. ginger; 1/2 cup sour milk, 1 tsp. soda, 1 5/8 cups flour.

Put in buttered mold and steam 1 hour. Serve with orange sauce. - Mrs. Fred Stewart.

Plain Steamed Pudding

1 cup molasses, 1 cup sugar, 1 cup mixed currants and raisins, 1 egg, 2 Clips chopped suet, flour to make a stiff batter, spice to taste.

Steam 2 hours and serve with sweet sauce.

- Mrs. A. S. Roome.

St. James Pudding

3 tbsp. butter, 1/2 cup molasses, 1/2 cup milk, 17/8 cups flour, 1/2 tsp. soda, 1/4 tsp. each of salt, cloves, allspice, and nutmeg, 1/2 pound dates, stoned and cut in pieces.

Mix and turn into buttered mold and steam 2 1/2 hours. Serve with hard or cream sauce. - Mrs. Salene.