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PRUNE PUDDING (another way)

Beat a tea-cupful of flour to a smooth paste with a little cold milk. Add two well-beaten eggs, a pinch of salt, and as much milk as will make a rather thick batter. Wash half a pound of prunes, and simmer them in a little water till they are quite soft. Drain off the liquid, take out the stones, sprinkle a little flour over the prunes, and then stir them into the batter. Dip a cloth into boiling water, wring it well, and dredge a little flour over it. Pour the mixture into it, and tie it securely, but leave a little room for the pudding to swell. Plunge it into boiling water, and keep the pudding boiling until it is done enough. Serve with sweet sauce. Time to boil, two hours. Probable cost, 7d. Sufficient for five or six persons.