¹⁄₂ cup chopped suet
¹⁄₂ cup molasses
¹⁄₂ cup sour milk
1¹⁄₂ cups flour
³⁄₄ teaspoon soda
³⁄₄ teaspoon salt
¹⁄₄ teaspoon ginger
¹⁄₄ teaspoon grated nutmeg
¹⁄₈ teaspoon ground cloves
¹⁄₂ teaspoon ground cinnamon
Mix and sift the dry ingredients and add the suet. Mix the milk and
molasses and add them to the dry mixture. Put the dough into a buttered,
one-quart bread mould or water-tight covered can, and stand it in a
six-quart cooker-pail of warm water which reaches two-thirds of the way
up the can. Boil it one-half hour and put into the cooker for five
hours.
Serves six or eight persons.