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COTTAGE PUDDING (to use up crusts of Bread)

Pour a kettleful of boiling water upon some pieces of stale bread, let them soak till quite soft, drain off the water, and beat them well with a fork. Take out any hard lumps that will not soften, and add a large lump of butter or dripping, or some finely-shredded suet, some moist sugar, a handful of currants, and a little grated nutmeg. Put the mixture into a well-buttered pie-dish, and bake in a good oven. A little jam may be eaten with this pudding, which is generally a favourite with children. Time to bake, one hour and a half or two hours. Probable cost, 2d. or 3d., exclusive of the stale bread.