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Saffron Pudding

Boil a table-spoonful of real saffron in half a tea-cupful of water until the decided taste and smell peculiar to the flower have been extracted and the liquor has acquired a clear light-yellow tinge. Mince finely three-quarters of a pound of suet, and mix with it a pinch of salt, half a pound of flour, half a pound of grated bread-crumbs, and a tea-spoonful of powdered ginger. When thoroughly mixed, stir in the saffron-water, three well-beaten eggs, and as much milk or cream as is required to make a light, smooth dough. Turn this into a floured cloth, tie securely, allowing room for the pudding to swell, plunge it into boiling water, and boil until done enough. Time to boil, three hours. Probable cost, 1s. 6d. Sufficient for six persons.