2 cupsful of chopped bread, ½ cupful of chopped suet, ½ cupful of molasses, 1 egg, 1 cupful of raisins seeded, 1 cupful sweet milk, ½ teaspoonful of soda dissolved in milk, ½ teaspoonful of cloves, 1 teaspoonful of cinnamon, 1 pinch of mace and salt. Pour in mould and steam two hours.
SAUCE.—Beat ½ cupful of butter and 1 cupful of sugar to a cream. Just before serving add 1 cupful of boiling water.
Mrs. D. W. Peasley.
Gerolts Suet Pudding.
1 cupful of stoned raisins, 1 cupful of currants, 4 apples, ½ pound of suet, all chopped very fine. 4 cupsful of sifted bread crumbs, the yolks of 4 eggs, the grated rind of 1 lemon, pinch of salt, whites of the eggs beaten very light. 4 tablespoonsful of sugar and one glassful of brandy. Steam four hours in a mold. Serve with wine sauce.
Mrs. Wm. D. Eaton.
Snow Pudding.
In ½ teacupful of cold water, put ½ package of gelatine and let it stand 1 hour. Over this pour a pint of boiling water, add 2 teacupsful of sugar and juice of a large lemon. Set aside, and when cool (but not cold) mix in whites of 5 eggs and beat the whole to a stiff froth. For a custard to be served separately and poured over pudding, take 1 egg entire and yolks of 3 others, 1 pint of milk and 1 teacupful of sugar.
Mrs. A. N. Duffy.