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

SHORTCAKES AND PUDDINGS

THE WINTER PUDDING
 

 An excellent winter pudding may be made as follows: A cupful of finely-picked or chopped suet, kept cool, or it will not work right, 1 cup of any kind of sugar, 3 eggs well beaten, 1/4 cup of sweet milk, a teaspoonful each of ground cinnamon and cloves, 2 1/2 cupfuls of flour, a teacupful of raisins and 1 cupful of currants, 2 full teaspoonfuls of baking powder, and a teacupful of bread crumbs. Put in a pan the suet, the sugar and the bread crumbs, pour the milk over this and mix thoroughly. Then stir in the eggs and the fruit and all the other ingredients. Lastly stir in the baking powder with a half teacupful of flour. Mix thoroughly. Put in a well-greased pan, set in a steamer, over boiling water, cover tightly, and steam for 2 1/2 hours, or till a broom splint will come out clean when the pudding is tested. For the sauce melt together in a pan a cupful of sugar, 3 or 4 tablespoonfuls of butter, 3 table-spoonfuls of flour; when these are not only melted, but hot, pour over all a quart of boiling water, and flavor with lemon or vanilla. The pudding left over can be resteamed as long as it lasts. This has been thoroughly tried and is excellent as a cold weather dish.

Sister Ada L. Early, Elgin, Ill.