GRAHAM PUDDING.
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.
One and one-half cups of Graham flour; one cup of milk; one-half cup of molasses; one cup of raisins, seeded and chopped; one teaspoonful soda; one-half teaspoonful salt. Sift the Graham flour to make it light, but return the bran. Dissolve the soda in one tablespoonful of the milk and add the remainder of the milk, molasses and salt. Then pour all the mixture on the Graham flour, beating it thoroughly with a spoon; then stir in the fruit (and spice if you wish). Pour the pudding into a well greased mould and steam four hours. Serve with a wine or any rich sauce.