Page:The Boston cooking-school cook book (1910).djvu/469

 Hunters' Pudding

1 cup finely chopped suet 1 cup molasses 1 cup milk 3 cups flour 1 teaspoon soda 1-1/2 teaspoons salt Clove   } Mace    } 1/2 teaspoon each Allspice } 1 teaspoon cinnamon 1-1/2 cups raisins 2 tablespoons flour

Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.

French Fruit Pudding

1 cup finely chopped suet 1 cup molasses 1 cup sour milk 1-1/2 teaspoons soda 1 teaspoon cinnamon 1/2 teaspoon clove 1/2 teaspoon salt 1-1/4 cups raisins, seeded and chopped 3/4 cup currants 2-3/4 cups flour

Mrs. Carrie M. Dearborn

Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce.

Fig Pudding I

1/3 lb. beef suet 1/2 lb. figs, finely chopped 2-1/3 cups stale bread crumbs 1/2 cup milk 2 eggs 1 cup sugar 3/4 teaspoon salt

Chop suet, and work with the hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II.

Fig Pudding II

1/4 lb. suet 1/2 lb. figs (finely chopped) 1 large sour apple (cored, pared, and chopped) 1/4 lb. brown sugar 1/4 lb. bread crumbs 1/4 cup milk 2 eggs 3 oz. flour

Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten;