1. One teacupful of molasses, one of suet, one of sweet milk, two cups of raisins, two and one-half cups of flour, one teaspoonful of ginger, one of cinnamon, one-half teaspoonful of allspice, one-half teaspoonful nutmeg, one teaspoonful of soda. Boil or steam. Make sauce same as for plum pudding.

2. One cup of chopped beef suet, one cup of molasses, one cup of milk, three cups of flour, one egg, one teaspoonful of salt, and three-fourths of a teaspoonful of soda; mix well, and steam two hours; one cup of raisins. Serve with liquid sauce, flavored with nutmeg.

3. One pint of bread sponge, one cup chopped suet, one cup brown sugar, one cup sweet milk, one large cup raisins, one and one-half teaspoons cinnamon, one of cloves, one of salt, one and one-half teaspoons soda, flour to make very stiff. Put in a two-quart pan, and steam two hours and a half. Do not lift the cover until done. Make any kind of sauce you like best, and serve hot.

Steamed Suet Pudding

One cup of stoned and chopped raisins, one cup of finely-chopped suet, one cup of brown sugar, one cup of sour milk, one teaspoonful of saleratus, and flour to stir it quite stiff like bread. Steam three hours. Berries or currants may be used instead of raisins.