Title: Old-fashioned suet pudding
 Categories: Desserts
      Yield: 2 Puddings
 
           -JUDI M. PHELPS
      1 c  Suet; chopped fine
      1 c  Molasses
      1 c  Milk
      3 c  Sifted flour
      1 ts Baking soda
      4 ts Baking powder
      2 ts Pumpkin pie spice OR
      1 ts Cinnamon and
      1 ts Nutmeg and
    1/2 ts Allspice
      1 c  Raisins
      1 c  Nutmeats
      1 c  Dates, citron, currants,
      1 c  Citron
      1 c  Currants
    1/2 c  Prunes

MMMMM-------------------------HARD SAUCE------------------------------
    1/2 c  Soft butter
  1 1/2 c  Confectioners' sugar; sifted
      1 ts Vanilla or rum extract

MMMMM------------------------FOAMY SAUCE-----------------------------
      1 c  Confectioners' sugar; sifted
    1/2 c  Soft butter or margarine
      2    Egg yolks; beaten
      2    Egg whites; stiffly beaten
      1 tb Brandy or rum
 
  Mix all together and pour into two well-greased molds (such as 1 lb.
  coffee cans and cover with foil.)  Do not fill over 2/3 full. Steam 2
  hours in covered kettle. Serve with foamy sauce or hard sauce. May be
  frozen.
  
  HARD SAUCE:  (Use for puddings.)  Cream butter with confectioners'
  sugar until light and fluffy.  Add vanilla. Chill. Makes 8-10
  servings of sauce
  
  FOAMY SAUCE: (Use for puddings or cakes.)  In top of double boiler
  cream confectioners' sugar and butter. Add egg yolks. Cook over
  simmering water, stirring constantly, until thickened. Fold in egg
  whites and brandy or rum. Serve warm.  Makes 4-6 servings sauce.