One cup chopped suet, 1 cup molasses, 1 cup hot water or milk, 3 1/2 cups flour, 1 cup raisins, 1 teaspoon soda, 2 teaspoons cinnamon, 1/2 teaspoon cloves. Steam 3 hours.
One cup molasses, 1 cup suet, 1 cup milk, 3 cups flour, 2 cups raisins or chopped figs, 1 tablespoon soda, 1 tablespoon allspice, 1 tablespoon cinnamon, 1 teaspoonful cloves. Steam 2 hours and serve with a sauce.
One-half box gelatine dissolved in 1 pint of water. Let about 1/3 of the pint of water be put on the gelatine cold, when soft, put the rest of the pint on boiling hot, 1 cup of sugar, juice of 2 lemons. Mix all together and strain. When cold and it begins to stiffen beat it to a froth, then add the whites of 4 eggs beaten to a stiff froth. Beat well together. Put in cups or a mould to cool. Take the yolks of eggs and 1 1/2 pints milk, make custard and pour round it just before serving.
One box gelatine soaked in a quart of water 1 hour, 2 cups of sugar, pour over 1 pint of boiling water, set it away to cool, when it begins to congeal add the whites of 6 eggs well beaten. Beat until thoroughly mixed.