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Queen's Pudding

Butter a plain mould or basin rather thickly with butter, flour it well, and stick raisins, slices of candied peel, or dried fruit over the inside in rows. Fill the basin with layers of bread and butter, and put between each layer sugar flavoured with lemon-rind, blanched and sliced almonds, and candied peel. Pour over the whole a pint of milk which has been mixed with four well-beaten eggs. Cover the basin closely, and boil or steam the pudding. Time to boil the pudding, half an hour. Probable cost, 1s. 2d. Sufficient, if made in a quart mould, for five or six persons.