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Gingerbread Pudding

Grate six ounces of stale bread very finely. Mix it with three ounces of flour and six ounces of finely-shredded beef suet. Add a tea-spoonful of powdered ginger, a tea-spoonful of baking-powder, and two or three drops of almond or lemon flavouring. Make up into a smooth paste with half a pound of treacle, slightly warmed. Pour into a buttered mould, and boil for two hours. Probable cost, 7d. Sufficient for four persons.