One cup of beef suet chopped fine or run through a food-chopper, ½ cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. ½ cup sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded and floured. Flour enough to make as stiff as ordinary cake batter. Boil or steam in a muslin bag three hours. This is a very inexpensive and good pudding. Dust a small quantity of flour over suet before chopping. Serve with the following sauce:
PUDDING SAUCE.
One large tablespoonful of butter, 1 teacup water, ½ teacup milk, scant tablespoonful of flour, grated nutmeg to flavor. Sweeten to taste, add a pinch of salt. Cook and let cool. Beat up yolk of egg, add to sauce, stand on back of stove to heat, not cook. Serve hot over the pudding.
Pour 1 pint of cold water over ½ cup tapioca. Allow to stand until the following morning, when cook until clean. Slice 6 tart apples. Place in bottom of pudding dish, strew sugar over, then pour over the tapioca; place over this a layer of thinly sliced apples over which dust sugar. Place in oven and bake until the apples are cooked. Serve with sugar and cream. Several thin slices of lemon added before baking impart a fine flavor.