The Boston cooking-school cook book

with preserved fruit, quince marmalade, or strawberry sauce. Graham Pudding ¼ cup butter ½ cup molasses ½ cup milk 1 egg 1½ cups Graham flour ½ teaspoon soda 1 teaspoon salt 1 cup raisins, seeded and cut in pieces Melt butter, add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover, and steam two and one-half hours. Serve with Wine Sauce. Dates or figs cut in small pieces may be used in place of raisins. St. James Pudding 3 tablespoons butter ½ cup molasses ½ cup milk 1⅔ cups flour ½ teaspoon soda ────────┬───────────────────────────── Salt │¼ teaspoon each Clove │ Allspice│ Nutmeg │ ────────┴───────────────────────────── ½ lb. dates, stoned and cut in pieces Mix and steam same as Graham Pudding. Serve with Wine Sauce. A simple, delicious pudding without egg. Puddings may be steamed in buttered one-pound baking-powder boxes, providing they do not leak, and are attractive in shape and easy to serve. Suet Pudding 1 cup finely chopped suet 1 cup molasses 1 cup milk 3 cups flour 1 teaspoon soda 1½ teaspoons salt ──────┬─────────────────── Ginger│½ teaspoon each Clove │ Nutmeg│ ──────┴─────────────────── 1 teaspoon cinnamon Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added. Thanksgiving Pudding I 4 cups scalded milk 1¼ cups rolled crackers 1 cup sugar 4 eggs ⅓ cup melted butter ½ grated nutmeg 1 teaspoon salt 1½ cups raisins Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce. Thanksgiving Pudding II ⅓ cup suet ½ lb. figs, finely chopped 2½ cups stale bread crumbs ¾ cup milk 1 cup brown sugar 1 teaspoon salt ¾ teaspoon cinnamon ½ teaspoon grated nutmeg ½ cup English walnut meats