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

SHORTCAKES AND PUDDINGS

RAISIN PUDDING
 
 
 Take 3 cups of flour, 1 pound of raisins, 2 eggs, 1 1/2 cups of suet, 2 teaspoonfuls of baking powder, 1 1/2 cups of sugar and milk enough to make a stiff batter. Tie loosely in a cloth and drop in boiling water. Boil from 1 1/2 to 2 hours, or spread a cloth on a steamer, and pour the pudding on it.

Sister Sue Runk, Rockhill Furnace, Pa.
 
 

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