⅓ cup molasses
1 egg
1 cup raisins
Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.
Steamed Lemon Pudding
8 small slices stale bread
Lemon mixture
1 cup milk
3 tablespoons sugar
2 eggs