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

SHORTCAKES AND PUDDINGS

SUET PUDDING (2 recipes)

Suet Pudding #1

Take 1 cup of suet chopped fine, 1 cup of raisins, 1 cup of brown sugar, 1 cup of milk, 1 pint of flour, 1 teaspoonful of baking powder; steam 3 hours. Sauce: Take 2 tablespoonfuls of flour, 4 tablespoonfuls of sugar, 2 tablespoonfuls of butter, water to make as thin as desired.

Sister M. E. Wise, Myrtlepoint, Oregon.
 

Suet Pudding #2

Take 1 cup suet, 1 cup molasses, 1 cup sweet milk, 3 cups flour, 1 cup raisins, 1 teaspoonful soda, 1 teaspoonful salt, and spice to suit taste. Steam about 3 hours. Sauce for same: Take a small teacupful of water, and 1/2 pint maple sugar. Let simmer. Remove the scum. Take 4 tablespoonfuls butter, mixed with a level teaspoonful of flour, and 1 teaspoonful grated nutmeg. Boil a few moments and serve with pudding while warm.

 Sister Susie M. Brallier, Johnstown, Pa.