San Rafael cook book, 1906

1 cup of flour with 3 teaspoons of baking powder sifted thoroughly; add enough flour to make a stiff batter; put into this mixture 1 cup of stoned raisins and 1% cups of currants; aJdd flour enough to barely mold with the hands, then turn into a flojired cloth and pin loosely, giving room to swell. Place in boiling water and boil 1 hour. SUET PUDDING— Mrs. R. E. Nell. 1 cup of suet chopped fine, 1 cup of molasses, 1 cup of sour milk, 3 cups of flour, 1 teaspoon soda dissolved in the milk; spice highly, and steam 3 hours. FREE CHURCH PUDDING— Mrs. Thos. Menzies. 1 breakfast cup of beef suet; the same of flour, bread crumbs, raisins or currants; 1 teacup of brown sugar; 1 teacup of milk; 1 teaspoon of soda; % a nutmeg grated. Boil 3 hours. STEAMED FRUIT PUDDING— Mrs. W. F. Jones. 1 cup of sweet milk, 2 tablespoons butter rubbed with 1 cup of sugar, 2 eggs, 3 cups of flour sifted with 3 teaspoons baking powder. Mix, and then add 1 cup of preserved figs, or dried figs chopped and stewed ■until tender, or ary other fruit you may prefer, making some allowance about the fruit being dry or juicy, as to the stiffness of the batter, rill teacups about half full, and steam % hour. Turn each mold upon a plate, and serve hot with cream ; or sauce can be used if preferable. VIENNOISE PUDDING— Mrs. Fronmuller. 5 oz. stale bread, % cup sultana raisins, 3 eggs well beaten, % cup sherry, % cup sugar, % cup candled peel (minced), 1 cup milk, ^, teaspoon salt, grated rind of 1 lemon. Cut bread into dice and mix with raisins, candied peel, half the sugar, salt and lemon rind. Brown Vz sugar in sauce pan, stirring constantly to prevent burning and add milk and stir until melted. Pour this over eggs and add to bread and let stand 5 to 10 min. Pour into buttered mold, cover with buttered paper and steam 1% hrs. Serve with apricot sauce. STEAM PUDDING— Nelly James. Canada. 1 cup molasses, % cup butter, 2 teaspoons ginger, 1 teaspoon cinnamon, 1 teaspoon allspice, 2 tablespoons sugar, pinch of salt, 1 egg, 2 cups bread crumbs, 1 cup currants, 1 cnp raisins, 1 teaspoon soda, 1 teaspoon cream tartar, flour enough to make stiff; steam 2 hours. Heat molasses, butter and spices before mixing. CANARY PUDDING— Mrs. J. S. Macintosh. ."Wteight o* 3 eggs, in sugar and butter, weight of 2 eggs in flour, the grated rind of 1 small lemon, 3 eggs. Cream butter to a cream, add sugar, then beat butter to a cream, stir to this the sugar and lemon peel and gradually dredge in the flour keeping the mixture well stirred, whisk the eggs, add them to the other ingredients. Beat all until thoroughly blended, put into buttered mold with tight cover and boil for 2 hours. Serve -with wine or lemon sauce. HUCKLEBERRY PUDDING— AMERICAN— Mrs. Fronmuller.. % cup butter, % cup sugar, 3 eggs, % cup milk, 2 3/4 cups flour, 1^/4 tablespoons baking powder, 1% cups huckleberries. Cream, butter, add sugar, beat eggs, sift flour and baking powder and add alternately with milk. When smooth stir in huckleberries, turn into greasedi mold, and steam 3 hours. Serve with warm sweetened cream. RAISIN PUFFS— Mrs. G. G. Vanderlip. 4 tablespoons sugar, 1 tablespoon buttpr, 2% cups flour, 1 cup water, 2% tea spoons, baking powder, 2 eggs, 1 cup chopped raisins. Steam in seven cups, one half hour. Serve warm with hot sauce. CHOCOLATE PUDDING— Mrs. A. F. Fechteler, Wash, D. C. Bread crumbs, 1 cup, eggs 3, Sugar % cup, milk 1 tablespoon vanilla, 1 teaspoon. Ghlradellies grated chocolate 4 tablespoons. Beat up yolks of eggs with the pudding. Beat whites very stiff and add last. Steam the pudding about 30 minutes. Serve with cream.