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Bread, Broken, Pudding

This pudding will use up the crusts and remnants of bread to be found in every household; all will suit, no matter how dry they are, so that they are not mouldy. Gather all into a large bowl, and throw over it as much sweetened milk as the bread is likely to absorb, with two or three table-spoonfuls of finely-shredded suet, and a little salt. Cover until well soaked, then beat the whole smooth, and add two or three well-beaten eggs, a few currants and raisins, and some grated nutmeg. The addition of a table-spoonful of rum will be found an improvement. Bake in an ordinary pudding-dish for about an hour and a half.