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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

ENGLISH PUDDING
 
 
 Take 1 coffee cup each of English currants, seeded raisins, suet chopped fine, sugar, sour milk, 1/2 teaspoonful of soda, a little cinnamon, cloves, nutmeg, and allspice, 2 well-beaten eggs; add enough flour to make a stiff batter; pour the batter in a thin muslin sack, first dipping the sack in boiling water to prevent the pudding from sticking to the sack; have the sack large enough so the batter will not fill it full, or it will not get light; drop into a kettle of boiling water, boil or steam 2 hours. Serve hot with cherry juice or any desired dressing.

Sister Sue Sisler, Dallas Center, Iowa.
 
 

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