RASPBERRY PUDDING.
- ¼ lb. butter
- ¼ cupful sugar
- 2 eggs
- 1 teaspoonful Edmonds’ Baking Powder
- 2 tablespoonfuls raspberry jam
- 1 breakfastcup flour
Mode.—Beat butter and sugar to a cream, add eggs (well beaten), then the flour, baking powder and jam; put into a buttered basin, and steam 2½ hours.