The New century cook book

One pound fresh dates, stoned. One cup each of molasses, chopped suet and warm water. Two teaspoons soda, dissolved in the water, two eggs, spice to taste, flour enough to make a tolerably stiff batter. Put into greased cups and steam about two hours. To be eaten with hard sauce, — white of one egg, one cup of white sugar (powdered), one-half cup butter. Flavor to taste and beat until light and white. Mrs. J. B. Swift. Suet Pudding. One cup suet, one cup molasses, one cup milk, one pound raisins, one-half pound citron, three and one-half cups flour, one egg, one teaspoon cloves, one teaspoon cinnamon, one nutmeg, a little salt, one teaspoon soda dissolved in milk. Steam three hours. Mrs. A. P. Camp. Suet Pudding. One cup of suet chopped fine, one cup brown sugar, one cup hot water, one cup raisins chopped, two cups flour, two teaspoons baking powder, two teaspoons each cinnamon, cloves and nutmegs. Steam two to five hours; serve with lemon sauce. Mrs. H. O. Bates. New Century Cook Book. Suet Pudding. One and one-half cups of suet, one cup of molasses, onehalf cup brown sugar, one cup sweet milk, four cups flour, one pint of fruit, spices to suit taste. Steam three hours. Mrs. W. C. Wood. Suet Pudding. One and a half teacups sweet milk, one cup molasses (New Orleans), one cup suet chopped fine, one teaspoon salt, one teaspoon soda, one teaspoon cinnamon, one cup raisins; flour enough to make thin batter. Steam three hours. Mrs. W. T. Tate. Beefsteak Pudding. One cup beef suet chopped fine, two cups flour, teaspoon salt, mix together with enough water to make a dough easily handled, roll out the dough and line a buttered pudding dish, fill with one pound beefsteak and a .beef kidney, cut into small pieces, season with salt and pepper, flour a pudding cloth and tie tightly over the top of the dish, immerse in a kettle of brisk boiling water and boil from four to five hours steadily. Serve very hot. Mrs. Watson. Caramel Pudding. More than one-half (quart) box of Cox gelatine, one pound of sugar, one pint of water, whites of six eggs. Soak the gelatine in a little water for two hours, caramel the sugar with three tablespoonfuls of water. Let stand on stove in thin skillet without stirring until brown, must not burn. Heat the rest of water, pour over the dissolved gelatine and pour into the hot caramel, stirring thoroughly until all is well mixed. Let cool until begins to set. Beat the whites stiff add them to the caramel and beat for a half hour, pour into the mould which has been dipped into cold water, set on ice to cool several hours before using. Serve with whipped or plain cream. Clara E. Hagans. Chocolate Pudding. Eight eggs, one cup sugar, one-fourth pound chocolate, beat yolks and sugar together, whites separately, steam threefourths of an hour. New Century Cook Book. Chocolate Pudding. Three tablespoons of chocolate, one cup of bread crumbs, one cup of sugar, yolks of three eggs, one pint of milk, a little salt. Frosting. — Whites of three eggs, five tablespoons sugar, eat cold. Chocolate Pudding.