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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 until it begins to foam; then add flour enough to form a stiff batter. Steam \% hours. For a large family double the quantity, and steam 2 hours. Serve hot, with the following:
Sauce, Lemon, for Same. —Butter and sugar, 1/2 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 1/2 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 constantly.
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 place,
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