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Raspberry Pudding

The directions for making this will answer for every kind of fruit that can be used for puddings.

Make the plain short paste as previously directed--if with suet it should be chopped with flour mixed in till it is as fine as powder. Line some deep earth enware bowls of any size from a pint to two quarts with the paste rolled out to a thin sheet. Then fill quite full and rounded up with fresh--picked raspberries. Wet the edges of the paste; roll out a round sheet of paste and lay it on top; cut off the surplus by rolling the edge with the rolling--pin, thereby closing it at same time. Wet and flour a pudding cloth, lay the middle on top of the pudding, gather the corners around the bottom of the bowl and tie safely. Drop the pudding upside down into plenty of boiling water and keep boiling from one to two hours, according to size and kind. When done dip the pudding a moment in cold water, take off the cloth; cut a round hole in the top, put in a sufficiency of sugar and serve in the bowl set on a plate. No sauce needed. Several pleasant combinations of sweet and sour kinds of fruit can be made and used in this way; sometimes with a suitable sauce.