Wisconsin - The Badger State, State flower: Butterfly Violet

1. Black Forest Potato Soup
2. Wild Rice Johnny Cakes with your Green Vegetables
3. Squaw Bread
4. Snowdon Pudding
5. Lemon and Wine Sauce
6. Sauerkraut Salad
7. Veal Scallops with Crab Meat
8. Crabmeat Sauce

Snowdon Pudding

This recipe is a part of the heritage of family cooks in Wisconsin. The accent of lemon marmalade distinguishes it from other boiled puddings. If necessary, an orange marmalade can be substituted.

½ cup seedless raisins
Butter
1 cup bread crumbs
1 cup chopped suet
3 Tbsp flour
¾ cup light brown sugar
6 eggs, well beaten
Rind of 2 lemons, grated

Cut raisins into halves with a very sharp knife. Butter a 2 quart mold and press raisins, cut sides down into butter, making a decorative pattern. Stir together bread crumbs, suet, flour, then stir in marmalade, sugar, beaten eggs and grated lemon rind. Beat well, pour into mold and cover it with wax paper and a lightly floured cloth; secure with a length of string. Place filled mold on a rack in a kettle and pour in boiling water to reach 3/4s of the height of the mold. Cover and steam for two hours. Serve with lemon and wine sauce.

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