Evening Republican, Volume 15, Number 241, Rensselaer, Jasper County, 12 October 1911 — Suet Pudding. [ARTICLE]

Suet Pudding.

A most delectable, inexpensive and easily made suet pudding. One cup of sugar, one of molasses, one of chopped suet,' one of raisins, one of currants, two of milk or cold coffee, one teaspoon of cinnamon, one of soda, one-half of cloves, one-half ol nutmeg, one-half of salt, and flour to make a batter about as stiff as ordinary cake, probably three cups. Add suet and fruit last. This batter can be prepared and set in a cold place, and only as mnch steamed at a time as may be needed. This is better than steaming all at once and reheating. This makes about two quarts, enough to make three good puddings: Steam in dish, set inside of steamei for from two to three hours. Serve with sauce made as follows: One tablespook of butter, one of flour creamed together. Pour boiling water, on this, stirring briskly until well cooked and smooth, two-thirds of a cup of sugar, and any desired flavor ing may be added. Wine or brandy if liked; If not, any other will answer. Serve hot.