fuls baking powder, 1 teaspoonful
salt, 1/2 cup sugar, 4 eggs and 1 pint milk; beat up the eggs and add
the salt and milk; when this is well beaten together add the flour
with the powder and sugar, mix the suet with a little flour and stir
it into the batter; butter a pudding dish, sprinkle with bread
crumbs, pour in the mixture, put on the cover, set the form in a
kettle of boiling water, so that the water covers half of the form,
and boil 2 hours; serve with strawberry sauce made as follows:--Stir
2 tablespoonfuls butter with 1 cup powdered sugar to a cream; wash
and mash finely 1 cup strawberries and mix them with the sauce; stir
a handful of whole berries into it, put the sauce into a glass dish,
smooth it with a knife and set some whole strawberries all around
the top. Pitless cherries, cut up peaches, pitless plums or
blackberries may be substituted for strawberries. The above
quantities will make a pudding sufficient for 12 persons.

324. +Suet Pudding (with Apples).+-- Dust 3 cups finely chopped
apples with flour and stir them into the plain suet pudding mixture;
otherwise treat the same as Plain Suet Pudding and serve with hard
or sherry wine sauce.

325. +Blackberry Pudding+ is made in the same manner as Plain Suet
Pudding, except that 1 quart well washed and floured blackberries
are stirred into the batter; serve with hard sauce, into which 1 cup
bruised blackberries may be stirred. Huckleberry pudding is made the
same way.

326. +Cherry Suet Pudding.+-- Add to the plain suet pudding mixture 1
pound stoned cherries (which should be dusted with flour before
adding) and finish the same as Apple Suet Pudding; serve with
following sauce:--Take 1 pound cherries and pound half of them fine
in a mortar; place the whole cherries with the pounded ones in a
saucepan over the fire, add 1 cup water and boil till tender; then
strain them through a sieve, return the liquor to saucepan, sweeten
to taste, add 2 teaspoonfuls cornstarch dissolved in a little cold
water, a piece of cinnamon and boil a few minutes; then add 1/2 pint
claret and serve; or stir into the hard sauce 1 cup pitted cherries.
Both of these sauces are excellent with cherry pudding.

327. +Suet Pudding (with Nuts).+-- Stir into the plain suet pudding
mixture 1 cup chopped almonds, walnuts or any kind of nuts; boil in
the form the same as Plain Suet Pudding and serve with nut sauce,
which is made as follows:--Stir 1/2 cup butter with 1-1/2 cups powdere