Suet Pudding. Mrs. P. O. Sharpless
One and a half cups suet, chopped very fine and mixed thoroughly with three cups of flour; one tablespoonful of cinnamon, one cup molasses or sugar, and one cup sour milk. If sugar is used, mix with the flour and suet; if molasses, mix with the sour milk, to which add one rounded teaspoonful of soda. Add, at the last, one large cupful of seeded raisins and one-half cup currants. Steam at least two hours.