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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

DUFF PUDDING
 

 Take 4 cups of flour, 2 pounds of suet chopped fine; add 1 cup of sugar, 1 cup of molasses, 1/2 pound of raisins, 1 tablespoonful of baking powder; mix together well, then put in a vessel; put some water in a kettle; let it boil, then set the vessel in the water, cover a cloth over it and put a lid on the kettle so it will be tight. Keep the duff covered with water; let water boil 30 minutes, then take out and serve with cream. Duff can be put in a cloth in the kettle instead of the vessel.

Sister Mary Rowland, Astoria, Ill.