One and one-half cups of Graham flour; one cup of milk; one-half cup
of molasses; one cup of raisins, seeded and chopped; one teaspoonful
soda; one-half teaspoonful salt. Sift the Graham flour to make it
light, but return the bran. Dissolve the soda in one tablespoonful of
the milk and add the remainder of the milk, molasses and salt. Then
pour all the mixture on the Graham flour, beating it thoroughly with a
spoon; then stir in the fruit (and spice if you wish). Pour the
pudding into a well greased mould and steam four hours. Serve with a
wine or any rich sauce.
LADY ROSS FIG PUDDING.
From MRS. WM. P. LYNDE, of Wisconsin, Lady Manager.
Three-quarters pound grated bread; one-half pound best figs, minced
fine; six ounces minced beef suet; six ounces sugar; one teacup sweet
milk; a little nutmeg; one egg. Mix the bread and suet together; then
add figs, sugar and nutmeg; then the egg, well beaten; lastly the
milk. Boil in a mould four hours.
_Wine Sauce_--Two cups sugar; one-half cup butter. Stir to a
cream; then add one glass of wine and some flavoring and a little
nutmeg; then pour in a small cup boiling water and set on the stove in
a pan or kettle of water and keep hot until served.
ALEXANDRE PUDDING.
From MRS. M.
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