From Mrs. John C. Coleman

One cupful of chopped suet, 2 cupfuls of flour, 2 tea-spoonfuls of baking powder, 1 glass of fruit, milk enough to moisten. Steam 2 1/2 hours. Serve with lemon sauce or hard sauce.

Suet Pudding

From Mrs. Catherine Slack

One small cupful chopped suet, 1 small cupful corn meal, 2 cupfuls flour, 1/2 cupful sugar, salt, cinnamon, raisins and currants, 1 egg, small teaspoonful soda, small teaspoonful cream tartar. Mix up dry and wet with either water or milk, leaving it as stiff as you can stir. Steam for 2 hours. Serve with sauce.