The Boston cooking-school cook book

½ cup raisins, seeded and cut in pieces 2 tablespoons flour 4 eggs 2 teaspoons baking powder Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II (see p. 407), flavored with brandy. Hunters’ Pudding 1 cup finely chopped suet 1 cup molasses 1 cup milk 3 cups flour 1 teaspoon soda 1½ teaspoons salt ────────┬───────────────── Clove │½ teaspoon each Mace │ Allspice│ ────────┴───────────────── 1 teaspoon cinnamon 1½ cups raisins 2 tablespoons flour Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam. French Fruit Pudding 1 cup finely chopped suet 1 cup molasses 1 cup sour milk 1½ teaspoons soda 1 teaspoon cinnamon ½ teaspoon clove ½ teaspoon salt 1¼ cups raisins, seeded and chopped ¾ cup currants 2¾ cups flour _Mrs. Carrie M. Dearborn_ Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce. Fig Pudding I ⅓ lb. beef suet ½ lb. figs, finely chopped 2⅓ cups stale bread crumbs ½ cup milk 2 eggs 1 cup sugar ¾ teaspoon salt Chop suet, and work with the hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II. Fig Pudding II ¼ lb. suet ½ lb. figs (finely chopped) 1 large sour apple (cored, pared, and chopped) ¼ lb. brown sugar ¼ lb. bread crumbs ¼ cup milk 2 eggs 3 oz. flour Cream the suet, and add figs, apple, and sugar. Pour milk over bread crumbs, and add yolks of eggs, well beaten; combine mixtures, add flour and whites of eggs beaten