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Pumpkin Pudding

Take a large pumpkin, pare it, and remove the seeds. Cut half of it into thin slices, and boil these gently in water until they are quite soft, then rub them through a fine sieve with the back of a wooden spoon. Measure the pulp, and with each pint put four ounces of butter, a large tea-spoonful of pounded mace, and a small nutmeg, grated. Stir the mixture briskly for a minute or two, then add the third of a pint of hot milk and four well-beaten eggs. A glassful of wine may be added or not. Pour the pudding into a buttered dish, and bake in a moderate oven for about an hour. Probable cost, uncertain. It will be sufficient for five or six persons.