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Suet Pudding and Sauce
This recipe is from Rowell's Inn Home Cook Book by Mrs. F. A. Rowell, Simonsville, Vermont
Pudding: Dissolve soda in water and add to molasses, milk, and suet. Mix and sift dry ingredients. Combine both mixtures and turn into buttered mould. Cover and steam 3 hours. Raisins and currants and citron may be added.
Sauce: Mix cornstarch with granulated sugar. Pour 1 cup hot water over mixture and let boil. Slice the tart apple bits into the boiling syrup and let the whole boil until the apple is clear and semi-transparent. Pour this onto the creamed butter. Flavor with vanilla. When ready to serve, the sauce should be of the consistency of syrup.
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