The Monmouth Baptist ladies' cook book

One cup suet chopped fine, two eggs, one cup molasses, two teaspoons baking powder, one cup of milk, one-half teaspoon cinnamon, one cup raisins, one-half teaspoon allspice. Tie loosely in cloth dredged with flour, boil two hours. Serve with dip to suit taste. FIG PUDDING. Mrs. H. W. Dredge. One cup molasses, one cup chopped suet, one pint chopped figs, one teaspoon cinnamon, one-half teaspoon nutmeg. Dissolve one teaspoon soda in hot water, add one cup milk. Beat two eggs light and stir into mixture, add two and one-fourth cups flour. Beat all thoroughly. Fill buttered moulds three-fourths full and steam three hours. Serve with hot sauce. FIG PUDDING. Mrs. Oel French. One-half pound figs chopped, one cup dry bread crumbs, two eggs, one-half cup chopped suet, one-half cup sugar, one scant cup sweet milk, one-half teaspoon baking powder sifted with one-half cup flour. Steam one and one-half hours. Sauce : — One cup sugar, one-half cup butter — creamed ; add two well beaten yolks of eggs, and one pint of boiled cream. Place over fire and heat through, but do not boil. FIG PUDDING. Mrs. Mary R. Irwin. Six ounces figs, chopped fine, six ounces of suet, three ounces bread crumbs, three ounces sugar, three eggs, and a little nutmeg. Steam three hours. Sauce : — Beat up one teacup of butter to a cream as for cake, add two cups of sugar and flavor with a teaspoon of vanilla. FOOD FOR THE GODS. Mrs. Hugh Marshall. Mrs. S. K. White. Six eggs well beaten, separately. Two cups sugar, nine tablespoons cracker crumbs stirred with two teaspoons baking powder, one pound English walnuts, broken, one-half pound dates cut in halves. Bake slowly about one and a quarter hours. Serve with whipped cream. This will serve sixteen people. FRENCH PUDDING. Mrs. Henry Ewing. Beat four eggs very light. Make a batter of two teacups of flour, three teacups of milk, and one of cream ; pour in the eggs and beat all well together. A.dd a tablespoon of melted butter and bake from twenty to thirty minutes. Serve with white sauce. FRUIT PUDDING. Miss Fannie Davidson. One cup milk, one egg, piece butter size of an egg, one teaspoon soda, two small teaspoons cream tartar, flour to make a stiff batter, one cup of tart fruit. Steam one hour. Serve with anv rich sauce preferred. FRUIT PUDDING. Mrs. Frank R. Campbell, Chicago. Four oranges, four bananas, peeled and cut fine and sweetened, make a custard with one and one-half cups of milk, two tablespoons of sugar, yolks of two eggs, one tablespoon of cornstarch, add a pinch of salt, and vanilla to suit taste. When cold, pour the custard over fruit and mix. Make a meringue of the whites of the eggs and one tablespoon of sugar, spread over the pudding in the dish in which it is to be served. The addition of pineapple or grated cocoanut is an improvement. STEAMED FRUIT PUDDING. Mrs. E. R. Sturtevant One large cup suet, two cups bread crumbs, one-half cup sugar, one-half cup chopped nuts, one cup chopped dates and figs, one-half cup flour, one and onehalf teaspoons cinnamon, one-half teaspoon cloves, one teaspoon nutmeg, one-half teaspoon salt, threefourths cup N. O. molasses, one teaspoon soda in one cup sour cream. Mix thoroughly and steam in buttered mold three hours. GIXGER PUDDING.