SUET PUDDING
- ½ cup chopped suet
- ½ cup seeded raisins
- ½ cup currants
- 1½ cups grated bread
- 1 cup flour
- 2 teaspoons Dr. Price's Baking Powder
- ½ cup brown sugar
- 2 cups milk
Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce [page 25].
TAPIOCA PUDDING
- ½ cup pearl tapioca or 3 tablespoons minute tapioca
- 1 quart milk
- 1 teaspoon melted butter
- 6 tablespoons sugar
- 2 eggs
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla or lemon extract
Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook just until it thickens. Add flavoring and serve hot or cold with cream.