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SUET PUDDING (another way)

Chop small four ounces of suet free from skin and fibre. Add a pinch of salt, a little grated ginger, and half a pound of flour. Whisk two eggs with a quarter of a pint of milk. Stir this into the mixture till it is smooth and light. Tie the pudding in a floured cloth, being careful to leave it room to swell, and boil quickly till done enough. Serve with sweet or wine sauce. Time to boil, about two hours. Probable cost, 6d. Sufficient for four persons.