Things Mother Used to Make / A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before

by Lydia Maria Gurney

1 Cupful of Molasses 1 Cupful of Milk 1 Cupful of Chopped Suet 1 Cupful of Raisins 3 Cupfuls of Flour 1 Teaspoonful of Nutmeg 1 Teaspoonful of Soda 1 Teaspoonful of Salt 1 Teaspoonful of Clove 1 Teaspoonful of Cinnamon

Beat the soda into the molasses, add milk, salt and spices. Cover the raisins and suet with some of the flour, stir all together. Steam three hours in a tin pail, set in a kettle of boiling water. Serve hot with cold sauce, made of one cupful of sugar and one-third cupful of butter, creamed together. Grate a little nutmeg over the top.

=Tapioca Cream=

1 Quart of Milk 5 Tablespoonfuls of Tapioca 3 Eggs 1 Teaspoonful of Corn-starch 2/3 Cupful of Sugar Pinch of Salt

Soak the tapioca in a little warm water for an hour. Put the milk on the stove in a sauce pan. Add the sugar and salt to the beaten yolks of the eggs. When the milk is scalded put in the soaked tapioca and when boiling, stir in the eggs. Cook a few minutes and remove from fire. Stir in the beaten whites and flavor. To be eaten cold.

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=SAUCES=

=Chocolate Sauce=

1 Tablespoonful of Butter 2 Tablespoonfuls of Cocoa 1 Cupful of Sugar 4 Tablespoonfuls of Boiling Water

Put the butter into an agate dish on the stove; when melted, stir in the cocoa and sugar dry; add boiling water and stir until smooth. Add vanilla to taste.