Show S I II I WINTER PUDDINGS j I 4 t 0 I By ay SISTER MARY MARYI I These are the days days tor br steamed puddings usIng dried fruits and andI I few eggs The des dessert E rt that cornea comes to the table redolent with I sp and fruits la- la laa a I fitting climax I for any aBy winter dinner I During the days daya when fresh fruits are at a premium make make nake nie of the dried ones I A pudding rich with shortening mid t fruits really doesn't need hall half II a dozen dozed eggs to make make It Particularly when when eggs eggs are not at their cheapest Besides suet puddings are excl excel excel lent fuel foods for colds days and andare andare andare are not too hard to digest Suet Well ell cooked Is ope one of the the easiest of the fats for tor forus us us to a assimilate The first recipe Is for tor a bread pu pudding using suet for shortening BREAD PUDDING Two TI cups dry bread crumbs 4 cups milk 1 cup sugar L cup shredded suet 2 eggs 1 scant tea tea Moon salt 1 1 teaspoon vanilla poon cinnamon Heat milk and add bread crumbs Let stand eland until cool coot and add eggs beate beaten sugar saIl salty vanilla I cinnamon and suet beaten to a cream Mix lIx thoroughly and turn Into a greased pudding mold Steam two hours and serve hot with lemon 01 or or or orange good good good This Indian suet pudding Is for cold weather I INDIAN SUET PUDDING One halt cup cornmeal 2 cups hot milk i Ji cup molasses i pound suet I 1 teaspoon salt 3 1 tea tea- teaspoon tea spoon spoon ginger 1 teaspoon cinnamon 2 eggs cup chopped raisins Heat Heal milk In top lop or of double boil boll boiler boiler er and slowly add cornmeal stir sUr ring sing constantly Add suet shredded salt salt ginger clans cinna cinna mOil and raisins and cook 15 min min ules Uh K over boiling water Remove from heat and let Jet cool Add eggs egge scH beaten and turn into a but but- red but red tE-red mold Steam three hours and serve sene lot hot 1101 with 1111 or without s sauce uce Both BollI of the preceding recipes will serve sene eight or ten persons The following recipe for tor steamed fruit pudding serves six A steam steam med med suet pudding can always alwa's be reheated for the second meal by steamIng tor for halt half an hour before STEAMED FRUIT PUDDING One cup stoned dates 1 cup stoned prunes cup sugar 1 scant teaspoon salt sail cup milk 1 cup shredded suet 1 cup flour 1 teaspoon cinnamon 2 eggs 1 cup soft bread crumbs 3 1 teaspoon soda sC Put fruit and suet through food tood chopper Mix and sift flour salt sugar soda and cinnamon Add with bread crumbs and milk to fruit and suet mixtures res Mix thor thoro thoroughly thoroughly and add eggs well beaten Turn Into loto a well buttered mold and nd steam three hours Serve hot with bard sauce 01 or a a fruit trull sauce Hard sauce adds much to the richness of o a pudding so care must be taken In choosing It to serve 00 |