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Suet Pudding

3 cups sifted flour

1 teaspoon salt

1 teaspoon soda

1 cup suet

1 teaspoon cinnamon

1 cup sour milk

1 teaspoon cloves

1 cup molasses

½ teaspoon grated nutmeg

1 cup raisins

Mix and sift the dry ingredients, keeping one-half cup of flour to sift over the raisins. Chop the suet fine and add it to the milk and molasses. Combine the two mixtures and add the raisins which have been dredged with flour. Grease pudding molds or baking-powder cans and fill two-thirds full of the mixture. Cover and steam for three hours. Serve with hard sauce or any desired liquid sauce.