STEAMED SUET PUDDING
One-fourth of a loaf of stale bread soaked in water and squeezed dry, one-fourth of a loaf crumbed, one-fourth pound suet chopped fine, one cup seedless raisins, one cup of currants, one-half wine-glass whiskey, two eggs, one-half pound brown sugar, one-fourth cup molasses, one teaspoon cinnamon, one of allspice, enough flour to make it like a ginger-cake dough; add teaspoon Royal baking powder, add fruits last, dredged with flour. Boil three hours. Can serve with hard sauce or brandy sauce.
Hattie Bondy