Suet Pudding
- 1⁄2 cup chopped suet
- 1⁄2 cup molasses
- 1⁄2 cup sour milk
- 11⁄2 cups flour
- 3⁄4 teaspoon soda
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon grated nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon ground cinnamon
Mix and sift the dry ingredients and add the suet. Mix the milk and molasses and add them to the dry mixture. Put the dough into a buttered, one-quart bread mould or water-tight covered can, and stand it in a six-quart cooker-pail of warm water which reaches two-thirds of the way up the can. Boil it one-half hour and put into the cooker for five hours.
Serves six or eight persons.