Transcribed (as originally written) by Jan Williamson in memory of her grandmother, Sarah J. (Daley) Kiteley and her mother Anna (Kiteley) Harrington Brown.

One pound suet chopped fine, one pound currants, one pound raisins, one pound flour, one pound dark brown sugar, one and one-half pints sweet milk, one teaspoon allspice, one-half teaspoon cloves, one teaspoon salt, four well-beaten eggs. Put flour in pan and add suet, fruit, sugar and spices; mix well; then add milk and eggs together and mix all thoroughly. Line a pudding dish with buttered paper, cover tightly and steam eight hours. Care must be taken to have the pudding dish full and covered well with buttered paper and cloth. Can be made a week before wanted and steamed up when required.--Mrs. G. A. Newell.

One cup of finely chopped suet, one cup of molasses, one cup of milk, three cups of flour, one teaspoon soda, one and one-half teaspoons salt, one-half teaspoon of ginger, one-half teaspoon of cloves, one-half teaspoon of nutmeg, one teaspoon cinnamon, one cup of finely chopped raisins or currants. Mix and sift the dry ingredients together, add molasses and milk to suet; combine the mixtures and turn into a buttered mould, cover and steam three hours. Serve with either hard or liquid sauce, as desired.--Mrs. Robert Park.

One-fourth pound suet, one-half pound flour, one-fourth pound bread crumbs, two ounces brown sugar. Mix in a bowl, adding a pinch of salt and a little nutmeg. Stone pound of dates and cut them small, add to the other ingredients and mix with sufficient cold water to bind all together. Put into a greased pan and steam three or four hours.--Mrs. T. C. Quinn.

Dissolve one package pistachio Minute gelatine (flavored), in one pint of hot milk and set to cool. When beginning to congeal, beat to a stiff froth, adding one-half cup walnut meats and one-half dozen figs, cut fine. Serve with whipped cream.

Make a light biscuit dough, and roll a little thicker than for piecrust; cut in pieces about four inches square, and roll in each, half an apple cut in pieces. Put in a deep tin, one cup of sugar, one-half cup butter, one and one-half cups boiling water, a little cinnamon; lay the dumplings in and bake one-half hour.--Mrs. A. D. Gallery.

Three eggs, one cup sugar, one square chocolate, three tablespoons milk, one cup flour, two teaspoons Royal baking powder. Beat the yolks, and gradually sugar, milk and chocolate, melted over hot water; add flour, then beaten whites and baking powder. Steam forty-five minutes. Serve with chocolate sauce, or one made as follows:

Beat well one cup sugar and one egg; flavor with vanilla, and when ready to serve, add one-half cup very hot milk.--Gertrude R. Carson.

One cup chopped suet, one cup New Orleans molasses, one cup sour milk, one-half teaspoon soda, one-half pound chopped figs, one-half pound chopped raisins, one cup brown sugar, three cups flour, one teaspoon of each kind of spice. Steam three hours. Any sauce can be used.--Mrs. Fred Ogger.

Two cups brown sugar, one tablespoon butter, one pint milk, two tablespoons Kingsford’s cornstarch. Put butter and sugar in spider on stove till a nice brown. Heat milk and thicken with cornstarch, and then add to this the butter and sugar.--Mrs. E. H. Streeter.

Dissolve one envelope of Minute gelatine in one-half cup hot milk, and cool. Beat to a froth one cup cream and one cup sugar. Add the milk when beginning to thicken and flavor with vanilla, rose or almond extract. Stir until thick, pour into a mould lined with delicate sponge cake and set on ice till ready to serve.

Cook one cup of graham flour in two cups salted boiling water in a double boiler, until free from raw taste. Then add one-half pound chopped figs and one-half pound English walnuts cut in quarters. Cook three-fourths of an hour, chill and serve with whipped cream.--Mrs. M. G. Atwood.

One and one-half cups graham flour, one-half cup molasses, one -fourth cup melted butter, one-half cup sweet milk, one egg, one teaspoon soda, one teaspoon salt, one-half cup raisins, one teaspoon cloves, one teaspoon cinnamon, one-half nutmeg. Steam two and one-half hours.

Sauce for above.--One cup sugar, one-half cup butter, one egg, one tablespoon vinegar. Beat fifteen minutes and heat to a scald.--E. H. Auten.

Two cups prune marmalade, four egg whites, four tablespoons powdered sugar, one dozen walnut meats. Pour boiling water over the prunes and let stand five minutes; then wash thoroughly and put to soak over night in enough cold water to cover. In the morning set on the back of stove and cook slowly for about three hours. Prepare the marmalade by pressing through a colander. Beat the whites of two eggs to a stiff froth and fold into the marmalade; then put the mixture into a baking dish and bake for about thirty minutes, or until set. Spread a meringue, made of the remaining two egg whites and the sugar, lightly over the top; arrange nutmeats over this and serve with plain or whipped cream.--Mrs. Will Herman.

One pint of boiling milk. Cream one-half cup of sugar with one-third cup of butter. Add the beaten yolks of six eggs and one-half cup of flour. Beat well and stir slowly and steadily into the milk then add the beaten whites of six eggs, and bake carefully in pudding dish, set in pan of water. This is very nice served with strawberries.--Alice D. Palmer.

Peel and slice six oranges, put into layers with sugar between; let stand two hours; then make custard with one pint of milk, yolks of three eggs; sweeten to taste; flavor with grated orange peel, pour over oranges. When partly cool, beat whites of eggs to a stiff froth, sweeten and heap over the whole.--Irene Willsie.

Three-fourths of a cup of tapioca, soaked over night in a pint of water. Add one pint milk, one teacup sugar, yolks of two eggs, a little butter; boil twenty minutes. Beat the whites of the eggs, sweeten and put on top. Brown slightly, and serve cold.--Mrs. Anna Goodell.

Soak one cup prunes in warm water, and stew until tender. Rub through a sieve. To one cup of the sifted prunes add one-half cup sugar and one-half cup hot water in which is dissolved one envelope of Minute gelatine. Whip into this the well-beaten whites of three eggs. Serve with custard sauce.

Put one and one-half cups of boiling water into a double boiler; add two tablespoons Kingsford’s cornstarch, wet with water and the juice of one large lemon. Add the beaten yolks of three eggs, slowly stirring all the time, and one cup sugar. Cook five minutes, then stir in the whites of the eggs well beaten. Pour in glasses and serve cold with whipped cream.--Mrs. Will Herman.

Mix one cup chopped dates, one cup chopped nut meats and one cup sugar together. Add two eggs well beaten, two tablespoons flour with one round teaspoon Royal baking powder in it. Bake in pretty good oven twenty-five minutes and serve immediately with sweetened and flavored whipped cream.--Mrs. E. H. Streeter.

Let one cup hot water and one-half cup butter boil up together, and while boiling, stir in one cup of flour until smooth. When this mixture cools, add three well-beaten eggs, stir until smooth and bake in gem tins one-half hour. When cool, fill with cream made as follows: One pint of milk, one-half cup sugar, a sprinkle of salt, and piece of butter size of small egg. Thicken this mixture when boiling with two tablespoons Kingsford’s cornstarch, and add two eggs beaten light. Season with any flavoring desirable.-Mrs. C. T. Purdy.

Cover one-fourth box gelatine with one-half cup cold water. Whip a pint of sweet cream to a stiff froth. Sprinkle into the cream flour tablespoons chopped almond meats, add three-fourth cup powdered sugar, one teaspoon vanilla. Pour four tablespoons water on the gelatine and place over the tea kettle to dissolve. Strain into cream and stir until it thickens. Dust with powdered nut meats; place on ice before serving.--Mrs. H. M. Lazelle.

One package Jello prepared according to Jello directions, and hardened. Whip one pint cream stiff, add Jello and one can pineapple, (shredded); also juice and sugar. Beat all together and set on ice to harden.--Mrs. J. McNair Ealy.

Two cups stale bread crumbs, four cups scalded milk, two squares Baker’s chocolate, one teaspoon vanilla, two-thirds cup sugar, two eggs, one-fourth teaspoon salt. Soak bread in milk thirty minutes, melt chocolate in sauce pan placed over hot water; add one-half of the sugar and enough milk taken from the bread and milk to make of consistency to pour; add to mixture remaining sugar, salt, vanilla and eggs, slightly beaten. Turn into buttered pudding dish and bake one hour in moderate oven. Serve with hard or cream sauce.--Mrs. J. Cathcart.

One pint of grated bread crumbs, one quart sweet milk, salt, yolks of two and two whole eggs, one cup sugar, the grated rind of one lemon, butter the size of an egg. Bake. Beat the whites of two eggs to a stiff froth, add one-half cup sugar and the juice of one lemon, and pour over pudding and return to oven to brown.--Mrs. Fred Ogger.