WINTER PUDDING
A cupful of
finely-picked or chopped suet, kept cool, or it will not work right, 1
cup of any kind of sugar, 3 eggs well beaten, 1/4 cup of sweet milk, a
teaspoonful each of ground cinnamon and cloves, 2 1/2 cupfuls of
flour, a teacupful of raisins and 1 cupful of currants, 2 full
teaspoonfuls of baking powder, and a teacupful of bread crumbs. Put in
a pan the suet, the sugar and the bread crumbs, pour the milk over
this and mix thoroughly. Then stir in the eggs and the fruit and all
the other ingredients. Lastly stir in the baking powder with a half
teacupful of flour. Mix thoroughly. Put in a well-greased pan, set in
a steamer, over boiling water, cover tightly, and steam for 2 1/2
hours, or till a tooth pick will come out clean when the pudding is
tested. For the sauce melt together in a pan a cupful of sugar, 3 or 4
tablespoonfuls of butter, 3 table-spoonfuls of flour; when these are
not only melted, but hot, pour over all a quart of boiling water, and
flavor with lemon or vanilla. The pudding left over can be resteamed
as long as it lasts. This has been thoroughly tried and is excellent
as a cold weather dish