The Boston cooking-school cook book

by Fannie Merritt Farmer

Bangor Pudding

1⅓ cups cracker crumbs

Boiling water

2 cups milk

⅓ cup molasses

1 egg

1 cup raisins

Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.