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French Fruit Pudding

1 cup finely chopped suet 1 cup molasses 1 cup sour milk 1½ teaspoons soda 1 teaspoon cinnamon 1/2 teaspoon clove 1½ teaspoon salt 234 cups flour 114 cups raisins, seeded and chopped 3/4 cup currants Mrs. Carrie M. Dearborn Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce. 3 oz. beef suet Fig Pudding I ½ lb. figs, finely chopped 21½ cups stale bread crumbs 34 teaspoon salt 1½ cup milk 2 eggs 1 cup sugar Chop suet, and work with the hands until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam three hours. Serve with Yellow Sauce I or II. 14 lb. suet ½ lb. figs (finely chopped)