Graham Pudding
1⁄4 cup butter
1⁄2 cup molasses
1⁄2 cup sweet milk
1 egg
11⁄2 cups graham flour
1⁄2 teaspoon baking-powder
1⁄2 teaspoon soda
1 teaspoon salt
1 cup raisins, seeded and cut in pieces
Melt the butter, add the egg, well beaten, molasses and milk. Mix the dry ingredients and add to them the liquid mixture. Pour it into a well-buttered, one-quart mould or into several smaller moulds. Do not fill them more than two-thirds full. Place the moulds on a rack in a six-quart cooker-pail of warm water, bring quickly to a boil and boil thirty minutes if the larger cans are used; fifteen minutes, if the small cans are used. Put it into the cooker for five hours. If sour milk is available, omit the baking powder and add an extra one-fourth teaspoonful of soda.
Serves six persons.