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Cottage Bread Pudding

Take any crusts of bread that may have been left, and be sure that they are perfectly clean. Put them into a saucepan with a pint and a half of milk to one pound of bread. Simmer very gently, and when the bread is quite soft, take it from the fire and beat it well with a fork. Add two table-spoonfuls of sugar, half a nutmeg grated, a couple of ounces of finely-shredded suet, or a piece of sweet dripping the size of a large egg, three eggs well beaten, and a handful of picked currants. Put the mixture into a well-buttered pie-dish, and bake three-quarters of an hour. Sufficient for six persons. Probable cost, 6d.