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;
