Name: Prune Pudding
Ingredients: 1 c Dry bread crumbs; 1 c Flour; 1 c Ground suet; 1 c Sugar; 1 c Thick prune pulp; 3 ts Baking-powder; 3 Eggs, well beaten; 3/4 ts Salt; 1/2 ts Cinnamon; 1/4 ts Cloves; 1 c Milk

[Unbelievers] will not affirm the lordship of Christ over them because they fear that Christ will reign over them. We are fearful of affirming the lordship of Christ over all things, including our neighbors, because we are afraid of our neighbors ruling over us. Pluralism is a half-hearted attempt at a compromise of convenience – we won’t condemn you if you won’t condemn us. We won’t say you are wrong, if you won’t say that we are wrong. We won’t find your views backwards and repugnant, if you won’t find our views backwards and repugnant. What a deal? And all it costs us is the central and first affirmation of our own faith: Jesus is Lord. All we have to give up to win peace with our neighbors is the proclamation of the Gospel.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, 1941	8	Servings

INGREDIENTS

1	c	Dry bread crumbs
1	c	Flour
1	c	Ground suet
1	c	Sugar
1	c	Thick prune pulp
3	ts	Baking-powder
3		Eggs, well beaten
3/4	ts	Salt
1/2	ts	Cinnamon
1/4	ts	Cloves
1	c	Milk

INSTRUCTIONS

Sift flour, measure, and sift with baking-powder, salt, and spices. Prepare
prune pulp by rubbing cooked prunes through sieve. Combine prune pulp,
crumbs, suet, sugar, milk, and eggs. Add dry ingredients. Mix thoroughly.
Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve hot with
hard sauce or with caramel sauce. 8 servings.
Grace Viall Gray, Glen Ellyn, IL.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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