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Rum Pudding

Grate three ounces of stale bread-crumbs, and pour over them as much rum as will moisten them. When they are well soaked, beat them up with six ounces of sugar, a little grated nutmeg, and first the yolks, and afterwards the well-whisked whites, of four eggs. Pour the mixture into a buttered mould, and let it steam until done enough. Turn it upon a hot dish, pour half a tumblerful of rum over it, set light to this, and serve immediately. Time to steam the pudding, one hour. Probable cost, 8d., exclusive of the rum. Sufficient for three persons.