Suet Pudding

Mix 1 cup each seeded and chopped raisins and suet, 1/2 cup currants, 1 cup syrup, 1 cup sour milk, in which has been dissolved 2 even teasp soda, and enough flour with a little salt to make a stiff batter. Steam 2 hours, and serve with lemon sauce.- [Mrs. R. S. Q., Mont.

Suet Pudding (No Eggs)

To 1 cup finely chopped suet add 4 cups flour sifted with 1 teasp baking powder, 1/2 lb seeded and chopped raisins, 1 cup molasses, 1 cup milk, a little cinnamon, and a pinch salt. Boil about 2 1/2 hours. Serve warm with the following sauce: Mix 1 tablesp cornstarch with a little cold water, and then pour over, stirring vigorously, 1/2 cup boiling water and 2 tablesp vinegar or lemon juice, 1 tablesp butter, 1 cup sugar, and 1/2 grated nutmeg. Boil until thick and smooth.-[Mrs. L. J., Cal

Baked Suet Pudding

To 1/2 cup chopped suet add 2 cups bread crumbs, 1/2 cup sugar, 1/2 lb seeded raisins, 2 well-beaten eggs, and 1 scant cup flour sifted with 1 teasp baking powder. Place this mixture 3n a buttered baking dish and pour over cold milk enough to almost cover. Bake about 1/2 hour or a little longer, if necessary. Serve hot with whipped cream or any preferred sauce.-. [E. B., Mich.