into buttered mould, cover, and steam one and one-fourth hours; while steaming, be sure water surrounds mould to half its depth, and never reaches a lower temperature than the boiling-point.
Snowballs
1/2 cup butter
1 cup sugar
1/2 cup milk
2-1/4 cups flour
3-1/2 teaspoons baking powder
Whites 4 eggs
Cream the butter, add sugar gradually, milk, and flour mixed and sifted with baking powder; then add the whites of eggs beaten stiff. Steam thirty-five minutes in buttered cups; serve with preserved fruit, quince marmalade, or strawberry sauce.
Graham Pudding
1/4 cup butter
1/2 cup molasses
1/2 cup milk
1 egg
1-1/2 cups Graham flour
1/2 teaspoon soda
1 teaspoon salt
1 cup raisins, seeded and cut in pieces
Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins.
St. James Pudding
3 tablespoons butter
1/2 cup molasses
1/2 cup milk
1-2/3 cups flour
1/2 teaspoon soda
Salt }
Clove } 1/4 teaspoon each
Allspice }
Nutmeg }
1/2 lb. dates, stoned and cut in pieces
Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve.
