Evening Republican, Volume 18, Number 45, Rensselaer, Jasper County, 21 February 1914 — FOR FRENCH FRUIT PUDDING [ARTICLE]

FOR FRENCH FRUIT PUDDING

Delicacy Contains the ients and Is Also Excellent When Re-Steamed. _ Materials—Butter, one-third cup; ehopped suet, one cup; molasses, one cup; milk, one cup; soda, one teaspoonful ; cinnamon, one-half teaspoon; spit, teaspoon; raisinsT one-half cup; currants, threefourths cup; citron, one-fourth cup; whole wheat flour, two and onefourth cups. Directions —Add the molasses and milk to the butter and suet with the flour, salt, soda and spice sifted well together in a mixing bowl. Add the fruit, mix and turn into a buttered mold and steam slowly three or more hours. keeps well and is all the better re-steamed. Serve with lemon or any kind of fruit sauce.