Instructions: STEAM for 2 to 2 1/2 hours. Sift together into large bowl the flour, baking powder, salt, cinnamon, soda, cloves, and nutmeg. Add suet, nuts, and raisins or chopped candied fruit. Combine 1 slightly beaten egg, milk, and molasses. Add to the flour mixture all at once; stir until all dry particles are moistened. Turn into well-greased 2-quart mold or casserole.** Cover tightly with cover or aluminum foil. Place on rack in large steamer or kettle; add boiling water to one-third height of mold.

Cover tightly. Steam 2 to 2 1/2 hours or until pudding springs back when touched lightly in center. Add more water to steamer if necessary. Serve hot, cut into slices, with Nutmeg, Hard or Butterscotch Sauce.
*For use with Pillsburys Best Self-Rising Flour, omit baking powder and slat; decrease soda to 1/4 teaspoon.
**Or use two well-greased 1 pound coffee cans; steam each in a separate kettle.

NOTES : "Junior Third Prize Winner in Pillsburys 7th Grand National Recipe and Baking Contest by Martha Parkison, Encampment, Wyoming.

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