Sift together the flour, soda, salt, and spices; add the raisins.  To milk add molasses and melted fat; add liquid mixture gradually to dry ingredients.  Stir thoroughly.  Turn into greased molds, filling them a little over half full; cover and steam for about two and one-half hours.  Serve with pudding sauce or milk. (Baking powder cans are satisfactory molds for steamed puddings.)

Honey Pudding (5)

    Honey, 1/2 cup
    Bread crumbs, 6 ounces
    Milk, 1/2 cup
    Rind of half a lemon
    Ginger, 1/2 teaspoon
    Eggs, 2
    Butter, 2 tablespoons

Mix the honey and the bread crumbs and add the milk, seasonings, and yolks of the eggs.  Beat the mixture thoroughly and then add the butter and the whites of the eggs well beaten.  Steam for about two hours in a pudding mold which is not more than three-quarters full.

Indian Pudding (3)

    Milk, 1 quart
    Molasses, 1/2 cup
    Corn meal, 1/3 cup
    Ginger, 2 teaspoons
    Salt, 1 teaspoon
    Cold milk, 1 cup

Pour milk, scalded, over meal, and cook 20 minutes; add salt, ginger, and molasses.  Cook slowly in a buttered baking dish two hours.  When half done, add the cold milk and finish cooking.

Baked Indian and Apple Pudding (8)

    Corn meal, 1/4 cup
    Milk, 2 cups
    Salt, 1/2 teaspoon
    Ginger, 1/2 teaspoon
    Molasses, 1/4 cup
    Apple, 1

Sift corn meal slowly into the scalded milk, stirring constantly.  Cook in double boiler 30 minutes, stirring occasionally.  Add salt, ginger, and molasses.  Put into greased baking dish and bake one hour in a slow oven, stirring occasionally.  Slice apple and stir into pudding.  Bake until apple is tender.

Prune Brown Betty (11)

    Cooked prunes, stoned and cut into halves, 2-1/2 cups
    Bread crumbs (dry), 1/2 cup
    Corn syrup (dark), 1/4 cup
    Lemon juice, 3 tablespoons
    Grated rind of 1/4 lemon
    Cinnamon, 1/4 teaspoon
    Salt, 1/2 teaspoon
    Oleomargarine, 1 tablespoon
    Prune juice, 1/2 cup

Mix together heated prune juice, fat, salt, corn syrup, lemon juice, lemon rind, and cinnamon.  Moisten bread crumbs with part of this mixture.  Into a greased baking dish put alternate layers of bread crumbs and prunes, pouring part of liquid mixture over each layer of prunes.  Bake in a moderate oven about 45 minutes.

Rice Pudding (11)

    Rice, 1/4 cup
    Milk, 3/4 cup
    Corn syrup (light), 2 tablespoons
    Nutmeg, 1/4 teaspoon
    Raisins, 3/4 cup

Cook the rice in boiling salted water, until soft.  Pour off water, add milk, syrup, nutmeg, and raisins.  Bake in a moderate oven (370-380 deg.  F.) for 40 minutes.