348 DR. CHASE'S RECIPES. 



molasses, 3^ cup; chopped, fat, salt pork, ^ of a cup; soda, 2 tea-spoonfuls. 

 Steam 3 hours. Serve with any sweet sauce, dipped on freely. — Fostoria Review. 

 Remarks. — I have found their "domestic recipes" reliable every time, which 

 is more than can be said for many newspapers; but I know the value, or worth- 

 lessness of a recipe, for the last 15 years, as quickly as I read it; hence blame 

 the author if the recipes he gi"^es fail in any case. 



Suet Pudding, No. 1, with Souj Milk, Splendid, Steamed. 

 — Julia M. M. writes to the Western Rural, as follows, upon the suet pudding 

 question; and as ladies make all their explanations before they give the recipe, 

 I will let her speak for herself, simply saying she headed it, " Splendid Suet 

 Pudding," and then proceeded by saying: "Our suet pudding for dinner was 

 so very nice, and gave such general satisfaction, that I send the recipe for the 

 benefit of my Rural sisters, as it may be new to some of them. It is particu- 

 larly nice and convenient for house-keepers, as it will keep nicely a month or 

 two in a cool, dry cellar in earthen jars or a tin box, and a part of it may be 

 sliced off and steamed from time to time, as needed — when, with suitable sauce, 

 it will be found as good as when newly made. Take suet, chopped fine; rais- 

 ins, chopped ; syrup and sour milk, each 1 cup; English currants (of course 

 washed and picked over, to free them from dirt and little gravel stones), % 

 cup; soda, 2 even tea-spoonfuls. Mix the suet, raisins and currants well into 

 the syrup; then add the sour milk, next the soda, pulverized and well mixed in 

 a handful of dry flour. Stir imtil it begins to foam; then add flour enough to 

 form a stiff batter. Steam IJ^ hours. For a large family double the quan- 

 tity, and steam 2 hours. Serve hot, with the following: 



Sauce, Lemon, for Same. — Butter and sugar, J^ cup, each; beat these 

 together with flour, 1 heaping table-spoonful. Pour into it, a little at a time, 

 stirring all the while, boiling water, 1 pt. , and let it simmer on the stove a few 

 minutes. Add lemon extract, 1 tea-spoonful, and the juice of 1 lemon. Or 

 the following: 



Lemon Sauce for Any Pudding. — One large cup of sugar; nearly 3^ cup 

 of butter; 1 egg; 1 lemon, all the juice and half the grated peel; 1 tea-spoonful 

 nutmeg; 3 table-spoonfuls boiling water. Directions — Cream the butter and 

 sugar, and beat in the egg whipped light; the lemon and nutmeg. Beat hard 

 10 minutes, and add a spoonful at a time the boiling water. Put in a tin pail, 

 and set within, or upon, the uncovered top of the kettle, which you must keep 

 boiling, until the steam heats the sauce very hot, but not to boiling. Stir con- 

 stantly. 



Remarks. — I see this is modified, slightly, from one of Mrs. Harland's, in 

 " Common Sense in the Household," still it will be found a very nice sauce, for 

 any pudding. 



The principles given by "Julia" are all correct, but most people use 

 twice as much sugar as butter in making sauces. Cooks can suit themselves. 

 See "Hunter's Pudding" for corroboration as to the keeping properties of this 

 or any pudding which has plenty of these dry fruits in them and are made with 

 a " stiff " batter, when well covered and kept in a dry, cool cellar, or other cool 



