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Orange and Batter Pudding

Mix four table-spoonfuls of flour smoothly and gradually with half a pint of cold milk; add two fresh eggs, thoroughly whisked, a pinch of salt, a table-spoonful of moist sugar, and a quarter of an ounce of oiled butter. Pour the batter into a buttered basin which it will quite fill, dredge a little flour over it, tie it in a floured cloth, plunge it into boiling water, and keep it boiling until it is done enough. If more water must be put in, let it be boiling. Let the pudding stand two or three minutes after it is taken out of the water before it is turned out of the mould. Place it on a hot dish, and before sending to table empty a half-pound jar of orange marmalade over it. The batter is better if made two or three hours before it is wanted. Time to boil, an hour and a half. Probable cost, 1s. Sufficient for four persons.