Steam Pudding
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One quart flour, one coffeecup chopped raisins or currants, one teacup chopped suet, one teacup half filled with molasses, finish with brown sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt, mix and steam three hours.
Steam Pudding Sauce—Three-quarters of a cup of butter, one and a half cups of sugar, one egg, juice and grated rind of a lemon all well beaten together. Just before serving, pour on the beaten mixture one pint of boiling water.