From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One quart flour, one coffeecup chopped raisins or currants, one teacup chopped suet, one teacup half filled with molasses, finish with brown sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt, mix and steam three hours.
Steam Pudding Sauce—Three-quarters of a cup of butter, one and a half cups of sugar, one egg, juice and grated rind of a lemon all well beaten together. Just before serving, pour on the beaten mixture one pint of boiling water.
STEAM PUDDING.
From MRS. CLARA L, MCADOW, of Montana, Lady Manager.
Four cups flour, four spoons baking powder, one-half can cherries, little salt, stir a stiff batter; steam one and a half hours.
BAKED HUCKLEBERRY PUDDING.
From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.
Two cups light brown sugar, one cup butter and lard mixed, one cup sour milk, four eggs, one teaspoonful of soda, one quart huckleberries. Make the dough as thick as jelly cake; bake three- quarters of an hour in a moderate oven. Use wine or butter sauce as preferred.