Farm and home cook book and housekeeper's assistant

To % cup chopped suet add 2 cups bread crumbs, V2 cup sugar, 1/4 lb seeded raisins, 2 well-beaten eggs, and 1 scant SUET AND PLUM PUDDINGS 117 cup flour sifted with 1 teasp baking powder. Place this mixture in a buttered baking dish and pour over cold milk enough to almost cover. Bake about y^, hour or a little longer, if necessary. Serve hot with whipped cream or any preferred sauce. — [E. B., Mich. Plum Pudding To 1 well-beaten egg add 1/2 cup brown sugar, 3/4 cup molasses, 1 cup sour milk in which dissolve 1 teasp soda, 1 cup chopped suet well dredged with flour, 1 lb each raisins and currants, dredged with flour, y^. lb chopped citron and scant 3 cups flour mixed with y^. teasp each ginger and cinnamon and 1 grated nutmeg. Steam 21/^ hours and serve with lemon sauce or any other preferred sauce. — [Miss E. W., Wash. Plum Pudding (No Eggs) To 1 cup bread crumbs add 1 cup suet chopped fine, 1 cup molasses, 1 cup seeded and chopped raisins, 1 cup sweet milk, 2 cups flour sifted with 1 teasp each soda, salt and cinnamon, and y^ teasp clovesand boil 3 hours in a 2-qt kettle, set into a larger kettle of boiling water, or steam about same length of time. Serve with a sauce made of 1 cup white sugar, butter the size of an egg, juice and grated rind of 1 lemon, and the white of 1 egg.ub all to a cream and add a little boiling water. — [Miss L. G., Minn. Baked Fresh Plum Pudding To 1 cup sour milk add y^ teasp soda, 1 level teasp salt, 2 heaping tablesp lard, melted, and flour enough to make a biscuit dough. Roll out thin and spread evenly with cooked fresh plums from which the juice has been drained and the stones removed. Roll up, pinch the ends together securely, place in a roasting pan, sprinkle with 1 cup sugar, dot with pieces of butter, and pour over all the juice of the plums, adding enough boiling water to almost cover the roll. Bake about y^ hour and serve warm in its own sauce. Use a baking pan no larger than necessary to hold the roll, as otherwise it will require too much sauce. Any other tart fruit can be substituted for plums.- — [Mrs. M. R., Ida. Boiled Fruit Pudding To \y2. cups bread crumbs soaked in sweet milk until soft, add 3 cups cooked and pitted prunes, 1 cup seeded raisins, 1 cup chopped apples, scant y^ cup chopped citron, ^ cup chopped figs, % cup molasses, 1 teasp soda dissolved in 1 cup milk, 11/4 teasp baking powder and a little salt sifted with 2 cups flour. Steam about 4 hours. This pudding will keep well and portions of it can be re-steamed when wanted. Serve with any preferred sauce. — [Mrs. G. McM., Cal. BoUed Tapioca Pudding Soak 1 cup tapioca over night in a quart bowl nearly filled with water. Next morning put this into a double boiler and cook until clear, stirring occasionally. When clear add 1 cup sugar, a small piece butter, and the beaten whites of 3 eggs. Pour into a dish, and when cool serve with cream. Another way is to use the yolks of the eggs in the pudding, instead of the whites, beating the latter to a froth, adding some powdered sugar, and spreading the meringue over the top of the pudding. Place in a hot oven for a few minutes to brown. — [Mrs. C. S., Kan. Apple Tapioca Pudding