The Blue Grass Cook Book

page 218

  1/2 nutmeg,

  2 teaspoons of cinnamon, or spices to taste.

Mix molasses, cream, and soda and let it foam. Add suet, flour, raisins,
citron--having dredged them with flour--apples, and spices.

Grease mould well and let it steam 3 hours. Leave room for swelling. This
quantity makes 2 puddings. Serve with sauce.

      CABINET PUDDING
E. D. P.

  1/2 pound of butter,

  1/2 pound of sugar,

  5 eggs,

  1/2 cup of milk,

  1/2 pound of sifted flour,

  1/2 pound of raisins, seeded and dredged in flour.

Cream the butter and add sugar. Add well-beaten yolks, then milk, and by degrees
the flour, alternately with the whites. Add the raisins and pour into
well-buttered pudding-mould and boil 2 1/2 hours. The mould should have a top.
Put in kettle of boiling water. Keep the water within 1 or 2 inches of the top.
The steam helps to cook the pudding, and the pot should be kept covered.

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