[Illustration: PLUM PUDDING]
2 cups sifted enriched flour
¼ cup sugar
1 teaspoon salt
1 teaspoon soda
1½ teaspoons cinnamon
½ teaspoon cloves
2 eggs, beaten
¾ cup GRANDMA’S MOLASSES
¼ cup shortening, melted
2 cups chopped, pitted dates
2 cups chopped raisins
1 cup sliced citron
¼ cup milk or cider
Sift together first six ingredients. Add eggs, molasses, and shortening.
Mix well. Add fruit; mix well to coat each piece with the mixture. Stir
in milk or cider. Pour batter into 2 one-quart molds, filling each ⅔
full. Cover with tight-fitting lids or metal foil. Steam 3 hours. Steam
individual molds (custard cups or gelatin molds) 1½ hours. Serve hot
with hard sauce, foamy sauce, or whipped cream.
YIELD: 18 to 20 servings.