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Huckleberry Pudding

Remove fibres from a half pound fresh beef suet and chop very fine. Sift half pound flour on a table, make a small fountain in centre; place suet with a half pint water into the fountain, with half teaspoon salt, knead the whole well together to a perfect paste; roll it out on corner of a lightly floured table to a fifth of an inch in thickness. Butter a quart bowl and line the interior with the paste.

Wash and thoroughly wipe one and a half pounds fresh huckleberries, place them in a bowl with half pound sugar, two ounces flour, one egg, a teaspoon vanilla essence and two tablespoons rum. Mix well, then fill the bowl, wet the edge, cover with a layer of the rolled-out paste and gently press the edges together. Wrap in a strong, clean buttered cloth, plunge into boiling water for one hour, remove, unwrap, turn it on a dish, pour a rum sauce over and serve.