One cup chopped suet fine, one cup raisins, one cup sorghum, one cup sour milk, one-half cup currants, two even teaspoons soda. Steam two hours. Mix suet, molasses and raisins well, then add sour milk, then soda mixed in cup of flour. Stir until it foams, then add enough flour to make as stiff as cake batter. Put in pan with tube in center and set in steamer. Mrs. Lena Bissell.

Suet Pudding

One teacupful of suet, chopped fine, one teacupful of molasses, one teacupful of sweet milk, three and one-half teacup-fuls of flour, one teaspoonful of soda, one teacupful of fruit; steam 2 hours. To be eaten with sauce. Mrs. A. A. Rice.

Suet Pudding

One cupful of suet, chopped fine, one cupful of stale bread crumbs, one cupful of raisins, one cupful of New Orleans molasses, one cupful of sour milk, 3 cupfuls of flour, one teaspoonful of soda, one teaspoonful of salt; steam 3 hours. Serve with lemon sauce.

Suet Pudding

Mix together one cupful chopped suet, one cup raisins, one cup currants, three cups of flour, one teaspoon salt, two teaspoons baking powder. Add sufficient water, stir stiff with a spoon. Sauce For Same: - One pint water, one tablespoon butter, one tablespoon flour, a little salt. Add one cup sugar after boiling. Flavor. Tie pudding in a cloth. Steam four hours. Mrs. J. T. Mardock.

Suet Pudding

One cupful of chopped suet, one-half cupful of molasses, one-half cupful of sugar, one cupful of sour milk, one teaspoonful of soda, three cupfuls of flour, one or more cupfuls of seeded raisins, one-half teaspoonful each of cinnamon and cloves; put in cake pan, set pan in steamer and steam three hours. Put in oven for a few minutes to dry. Sauce: - One cupful sugar, two tablespoonfuls of corn starch, a piece of butter, lemon flavoring (or nutmeg) one pint of boiling water. A little vinegar if you like. Alice M. Sponsler.