Serves fifty persons.
Suet Pudding
- 3 cups chopped suet
- 3 cups molasses
- 3 cups thick, sour milk
- 21⁄4 qts. flour
- 11⁄2 tablespoons soda
- 11⁄2 tablespoons salt
- 11⁄2 teaspoons ginger
- 11⁄2 teaspoons nutmeg
- 3⁄4 teaspoon cloves
- 1 tablespoon cinnamon
Mix and cook it as directed on [page 157]. Put the pudding into six moulds. Serve it with a liquid sauce.
Serves forty or fifty persons.
Rice Pudding
- 6 qts. milk
- 3 cups sugar
- 1 teaspoon nutmeg
- 11⁄2 cups rice
- 3⁄4 teaspoon salt
- 1⁄3 cup butter
Cook it as directed on [page 162], except that the outer pail of water may be omitted. If served cold and not browned, omit the butter.
Serves thirty or thirty-five persons.