soda, a little salt; mix, and steam three and one-half to four hours.
Serve with drawn butter sauce.



STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.

One cup of suet (chopped fine), one cup of sugar, one cup milk, one
cup chopped raisins, three cups flour, with two teaspoonfuls baking
powder, a little salt; spice to taste; mix, and steam three hours.

SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream),
one tablespoonful of water, the yolk of one egg; heat to a scald; add
the white of egg, well beaten, with a pinch of salt. Flavor with
lemon.



SUET PUDDING. MRS. C. C. CAMPBELL.

Two cups or suet (chopped fine), two cups of stoned raisins, four cups
flour, two eggs, a pinch of salt, milk enough to make a stiff batter;
put in a pudding bag, and boil three hours.

SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one
egg, one teaspoonful butter, one teaspoonful flour. Flavor with
lemon.