Stir thoroughly together 1 cup of molasses, 1 cup of butter, 1 cup of sour milk, 1 cup of chopped raisins, 3 cups of flour, 1 teaspoonful of soda in little boiling water; add citron if desired. Steam 3 hours. Serve hot with wine sauce.
Mrs. Smith.
Fig Pudding.
Chop 6 ounces of suet and ½ pint of figs fine, add ¾ pint bread crumbs, 4 ounces of moist sugar. Mix first the bread and suet, then the figs and sugar, add a little nutmeg, a well beaten egg, a cup of sweet milk. Steam in a mold 4 hours.
SAUCE—1 cup of sugar, ½ cup of butter, boil well together, ¼ cup of brandy added before taking from stove; beat yolk of 1 egg and stir in, beat white of the egg and stir in, not before it is sent to the table.
Miss G. Adams.
Fruit Sponge Pudding.
2 cups of sponge cake crumbs, dry, 2 cups of boiling milk, 1 tablespoonful of butter, ½ cup of sugar, 2 tablespoonsful of flour (prepared flour), ½ pound of currants, washed and dried, whites of 2 eggs whipped stiff, bitter almond flavoring. Soak cake in hot milk, leave it over fire until scalding batter, stir in butter, sugar and flour; the latter wet with cold milk, pour into bowl to cool. When nearly cold stir in fruit-crumbs with eggs, sugar beaten to cream, corn starch. Have water boiling hard, stir in pieces of fruit. Put mold at once in hot water, serve with sauce.
K. E. R.