1/2 c. shortening 1/2 c. sugar 1 egg 2-1/4 c. flour 4 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1 c. milk 1 c. raisins
Cream the shortening and add the sugar gradually and the beaten egg. Sift the dry ingredients with the flour and add alternately with the milk. Chop the raisins and fold them into the mixture. Turn into a buttered mold, cover, and steam for 1-1/2 or 2 hours. Remove from the mold and serve hot with whipped cream or any desired sauce.
Suet-Fruit Pudding (Serves Eight)
3/4 c. suet 2-1/2 stale bread crumbs 2 egg yolks 1/4 c. milk 1 c. brown sugar
Grated rind of 1 lemon 1 Tb. lemon juice 1-1/2 c. raisins 1/2 c. molasses 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. grated nutmeg 1/4 tsp. cloves 1/2 tsp. soda 1/2 c. flour 2 egg whites
Force the suet through a food chopper or chop very fine. Then work it with the hands until it is creamy and to it add the bread crumbs. Beat the egg yolks until they are light and add them to the suet and bread crumbs.
Add the milk.
Add the sugar, grated lemon rind, lemon juice, the raisins, cut into pieces, the molasses, and milk. Sift together the salt, spices, soda, and flour, and sift these into the mixture.
Mix thoroughly, fold in the whites of the eggs beaten until they are stiff, turn into a buttered mold, adjust the cover, and steam for about 3 hours. Serve with any desired sauce.