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 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  3 Suet Puddings >



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



Suet Pudding #3

Take 1/2 cup of New Orleans molasses, 1/2 cup of chopped suet, 1/2 cup of raisins cut fine, 1/2 cup of sour milk, 1/2 teaspoonful of soda, 1 cup of flour; mix and steam. Sauce: Take 1 pint of water, 1 cup of sugar, 1 tablespoonful of vinegar, l tablespoonful of cornstarch, a lump of butter, vanilla to flavor; bring to a boil, then let slightly cool. Serve pudding warm with sauce.

Sister Agnes K. Landis, Richland, Pa.

Suet Pudding #4

Take 4 eggs, 1 cup of milk, 1/2 cup of New Orleans molasses, 1/2 cup of suet chopped fine, 1 teaspoonful salt, 2 teaspoonfuls of baking powder in 3 small cups of flour, cloves, cinnamon, nutmeg, and as much citron and raisins as you like. Steam 2 hours. Sauce: 1/2 cup of butter, 2 cups of sugar, 1/2 cup of boiling water, nutmeg or brandy to flavor. Beat well together. Serve hot.

Sister Mary Kinsley, Elkhart, Ind.

Suet Pudding #5

Take 1 cup suet chopped fine, 1 cup sorghum, 1 cup raisins seeded, 1 cup sour milk, 3 cups flour, 1 scant teaspoonful soda, a little salt. Put pudding in bag, steam 3 hours. Dressing: 1 pint water, 1 tablespoonful butter, 1 cup sugar; flavor with cinnamon; thicken with tablespoonful of cornstarch.

Sister C. S. Eisenbise, Sabetha, Kans.

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