Suet Pudding
1⁄2 cup chopped suet
1⁄2 cup molasses
1⁄2 cup sour milk
11⁄2 cups flour
3⁄4 teaspoon soda
3⁄4 teaspoon salt
1⁄4 teaspoon ginger
1⁄4 teaspoon grated nutmeg
1⁄8 teaspoon ground cloves
1⁄2 teaspoon ground cinnamon
Mix and sift the dry ingredients and add the suet. Mix the milk and molasses and add them to the dry mixture. Put the dough into a buttered, one-quart bread mould or water-tight covered can, and stand it in a six-quart cooker-pail of warm water which reaches two-thirds of the way up the can. Boil it one-half hour and put into the cooker for five hours.
Serves six or eight persons.