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BERRY PUDDING.
One pint of flour; one-third cup of butter; one-half pint of sweet milk; one teaspoonful of baking powder; one pint of whortleberries; a pinch of salt; mix the powder in the flour; then add the butter; add the berries last; steam one hour; eat with a sweet sauce, flavored to taste. — Mrs. H. H. Gridley.
SUET PUDDING.
One cup of chopped suet; two and one-half cups of flour; one cup of raisins, chopped; one cup of molasses; one cup of sweet milk; one teaspoonful of soda; one teaspoonful of salt; one teaspoonful of cinnamon; one-half teaspoonful of cloves; one-fourth teaspoonful of cream of tartar; mix and steam or boil two hours; serve with cream. — Mrs. S. B. Allyn.
One cup of chopped beef suet; one cup of molasses; one cup of raisins; one cup of currants; one cup of sweet milk; four cups of flour; one teaspoonful of soda; one teaspoonful of cloves; steam two hours. — Mrs. Morse.
STEAMED PUDDING.
One cup of suet chopped fine; one cup of raisins; one cup of molasses; one clip of sour milk; one egg; one teaspoonful of soda; flour to make a stiff batter; steam two hours. — Mrs. G. H. Perry.
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