1 quart flour.
1 tablespoonful lard, and same of butter.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonful cream-tartar—sifted through the flour.
1 saltspoonful salt.
2 cups milk, or enough to make the flour into soft dough.
1 quart berries, chopped apples, sliced peaches, or other fruit;
jam, preserves, canned fruit, or marmalade may be substituted
for the berries.
Roll out the crust less than half an inch thick—indeed, a quarter of
an inch will do—into an oblong sheet. Cover thickly with the fruit
and sprinkle with sugar. Begin at one end and roll it up closely, the
fruit inside. In putting this in, leave a narrow margin at the other
end of the roll, which should be folded down closely like the flap of a
pocket-book. Pinch the ends of the folded roll together, to prevent the
escape of the fruit, and baste up in a bag, the same size and shape as
the “valise.” Flour the bag well before putting in the pudding, having
previously dipped it—the cloth—into hot water, and wring it out.
Boil an hour and a half. Serve hot with sauce, and cut crosswise in
slices half an inch thick.