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Bread and Butter Pudding

Cut half a loaf of good white bread into thin slices, spread with butter as for eating, lay them into a pudding-dish and stew; between each two layers of bread, put a few seeded and chopped raisins. Beat six eggs with as many tablespoonfuls of sugar; mix them with three pints of sweet milk and a grated nutmeg. Turn the whole over the bread. Let it stand till fully half of the milk is absorbed by the bread; then bake three fourths of an hour. Serve with a rich sauce.