From Mrs. Franklin A. Zane

One cupful of molasses, 1/2 cupful of sour milk, 1 egg, 1 1/2 teaspoonfuls of soda, a little salt; mix soft with flour; steam for 2 1/2 hours. Sauce: 3 eggs, 1 cupful of granulated sugar, 1 cupful of butter. Cream sugar and butter; add well beaten yolks and beat all for 5 minutes; add whites and beat for 5 minutes or longer; flavor to taste.

Brown Pudding

From Mrs. C. F. Aked

Four ounces stale brown bread-crumbs, 1 ounce ratafia biscuits, 3 ounces stoned Valencia raisins, 2 ounces brown sugar, 1 ounce candied cherries, 1 ounce flour, 2 ounces finely chopped suet, 2 eggs, 1/2 pint milk. Put the crumbs into a bowl, boil the milk and pour it over them. Crush the biscuits with a rolling pin and add them to the milk and crumbs. Stir in the flour, suet, raisins and sugar, add the eggs well beaten, and mix all together. Pour the mixture into a well buttered mould and steam gently for an hour.