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Thanksgiving Pudding

1/2 cup Cottolene creamed. 1/4 teaspoon cloves. 1 cup molasses. 1 cup buttermilk. 3 cups flour. 1 teaspoon soda. 11/½ teaspoons salt. 1 teaspoon cinnamon. 1/2 teaspoon allspice. 1/2 teaspoon nutmeg. 11/2 cups seeded and shredded raisins. 3/4 cup currants. 3 tablespoons flour for dredging fruit.

PROCESS: Cream Cottolene. Add molasses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly. Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-buttered tube mold; fill two-thirds full; place on buttered cover; set on trivet; surround with boiling water and steam three hours. Serve with