Graham Pudding Recipe

Two cups of Graham flour, one cup of milk, one cup of Porto Rico

molasses, one cup of raisins stoned and slightly chopped, one egg, one

even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half

teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of

salt. Flour the raisins with a little white flour, mix all the

ingredients thoroughly together, butter a mould and steam three hours.

Serve with a sauce. If there should be any of the pudding left over, it

can be used by cutting in slices half an inch thick, each piece dipped

in milk, in which an egg has been stirred, fried brown in a little

butter, and served hot with a sauce.

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