Suet Pudding
One large cupful of finely chopped suet, one cupful molasses, one cupful of sweet milk, one teaspoonful of soda, half in milk and half in molasses, five cupfuls of flour, one cupful of currants, two cupfuls stoned raisins. Spice to taste, cinnamon, cloves and nutmeg and a little ginger; also salt. The whole preparation should be well kneaded. Steam from five to seven hours. Allow room in the molds for swelling. What remains of a pudding can be mashed and molded into a smaller form and steamed over.
Serve with brandy or lemon sauce. A cupful of chopped nuts may be added to the pudding.