1 cup finely chopped suet 11/2 teaspoons salt
1 cup molasses Ginger 1/2 teaspoon each
1 cup milk Clove
3 cups flour Nutmeg
1 teaspoon soda 1 teaspoon cinnamon
Mix and sift dry ingredients. Add molasses and milk to suet; combine mixtures. Turn into buttered mould, cover, and steam three hours; serve with Sterling Sauce. Raisins and currants may be added.
