Mix molasses and butter together, and beat until very light. Stir in the cream or milk, and salt; make a hole in the flour, and pour in the mixture. Stir down the flour gradually until it is a smooth batter. Beat in the soda-water thoroughly, and boil at once in a buttered mould, leaving room to swell. It should be done in an hour and a half. Eat hot with a good sauce.
Jelly Puddings.
2 cups very fine stale biscuit or bread-crumbs.
1 cup rich milk—half cream, if you can get it.
5 eggs, beaten very light.
½ teaspoonful soda, stirred in boiling water.
1 cup sweet jelly, jam or marmalade.
Scald the milk and pour over the crumbs. Beat until half cold, and stir in the beaten yolks, then the whites, finally the soda. Fill large cups half full with the batter; set in a quick oven and bake half an hour.
When done, turn out quickly and dexterously; with a sharp knife make an incision in the side of each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers.