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Mixed Fruit Pudding

Butter a large tin mould, one that will hold a quart, and line it with stale fine bread, first cut into slices of about the fourth of an inch thick, and again with a tin-cutter, into pieces of a triangular form. This form will fit best into the bottom of the mould, but long narrow strips of half an inch broad will be best for the sides. Have ready a syrup made by boiling a pint of currant-juice with a pound and a half of loaf sugar, and, the mould being now prepared, simmer a pint of not over-ripe raspberries with half the quantity of currants, in the syrup for a few minutes, when fill the mould while the fruit is in a boiling but whole state, and set the pudding to cool over ice; or it may be made the day before it is wanted. Time, twenty-five minutes to boil syrup; ten minutes to simmer fruit.