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Polenta Pudding, Sweet

Boil the milk and the polenta as in the last recipe. When the mixture is quite smooth and thick, mix with it three table-spoonfuls of moist sugar, four ounces of stoned raisins, an ounce of candied peel, finely shredded, half a nutmeg, grated, and an ounce of butter. When the ingredients are well mixed, pour the preparation into a buttered mould, and bake in a good oven. Turn the pudding out before serving. Time to bake, one hour and a half. Probable cost, 1s. Sufficient for six or seven persons.