Part 29

Norwegian Prune Pudding

1/2 lb. prunes 2 cups cold water 1 cup sugar 1 inch piece stick cinnamon 1 1/3 cups boiling water 1/3 cup corn starch 1 tablespoon lemon juice

Pick out and wash prunes; then soak 1 hour in cold water, and boil until soft; remove stones; obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes.

Dilute corn starch with enough cold water to pour easily; add to prune mixture and cook five minutes. Remove cinnamon; mould; then chill and serve with whipped cream.

STATE OF IDAHO GOVERNOR'S OFFICE, BOISE.

January 22, 1915.

Woman Suffrage has gone beyond the trial stage in Idaho. We have had it in operation for many years and it is now thoroughly and satisfactorily established. Its repeal would not carry a single county in the State.

The women form an intelligent, patriotic and energetic element in our politics. They have been instrumental in accomplishing many needed reforms along domestic and moral lines, and in creating a sentiment favorable to the strict enforcement of the law.

The impression that Woman Suffrage inspires an ambition in women to seek and hold public office is altogether wrong. The contrary is true. The women of Idaho are not politicians, but they demand faithful and conscientious service from public officials and when this service is not rendered their disapproval is certain and unmistakable.

Woman suffrage produces no wrong or injury to society, but it does engender a higher spirit of civic righteousness and places political and public affairs on a more elevated plane of morality and responsibility.

M. ALEXANDER, Governor of Idaho

Suet Pudding

1 cup suet 1 cup brown sugar 1 cup raisins 1 pint flour 1 cup milk 2 teaspoons baking powder

Mix suet, chopped fine, raisins and sugar, then add flour and baking powder, add milk and steam three hours. Serve with sauce.

Plain Suet Pudding

1 cup beef suet 1 teaspoon salt 2 eggs 3 1/2 cups flour 3 teaspoons baking powder 2 cups milk

Put suet through meat grinder or food chopper, fine blade. Sift flour, salt, baking powder and rub suet into flour well. Beat eggs lightly, add milk and stir into mixture. Butter mold and fill 3/4 full and steam three hours. This quantity makes two good sized puddings.

It is very nice made without the eggs and using one-half the quantity. Fill a deep pudding dish or pan with fruit, apples or peaches, dropping the suet pudding over the fruit in large spoonsfull and steam 1 1/2 hours.

Cottage Fruit Pudding

2 teaspoons butter 1 egg 1/4 teaspoon salt 1 cup sugar 1/2 cup milk 1-3/4 cups flour

Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, 1/2 cup milk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add two scant teaspoons baking powder, then turn into shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind.

Bake in moderate oven one-half hour. Serve with cream or sauce.

Prune Souffle

One-half pound of prunes, three tablespoons of powdered sugar, four eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the sugar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping.

Turn it into a pudding dish and bake in a moderate oven for 20 minutes. Serve very hot directly it is taken from the oven.

Plum Pudding

2 lbs. suet 1 lb. sugar 1/2 lb. flour 12 eggs 1 pint milk 2 nutmegs grated 1/4 oz. cloves. 2 lbs. bread crumbs (dry) 2 lbs. raisins 2 lbs. currants 1/4 lb. orange & lemon peel 1 cup brandy 1/2 oz. mace 1/4 oz. allspice

Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).