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RUSK PUDDING (another way)

Sweeten a pint of milk, and flavour it with lemon-rind or cinnamon. Arrange three or four rusks in a buttered basin, and pour the milk over them; let them soak for half an hour. Whisk two eggs, and beat them up with the rusks; then add a pinch of salt and a slice of fresh butter. Lay a buttered paper over the basin, which must be quite full, tie it in a floured cloth, and plunge it into fast-boiling water. Boil it quickly until done enough. Move it about two or three times during the first half of boiling. When done enough, turn it upon a hot dish, and serve with sweet sauce or wine sauce. If liked, candied peel, stoned raisins, or washed currants may be mixed with the pudding. Time to boil, an hour and a half. Probable cost, 10d. Sufficient for five or six persons.