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Wholesome-Fare Pudding

This favourite bread-and-butter pudding may be thus made. Cut some thin slices of bread and butter; butter a dish, and lay slices all over it. Strew on a few currants picked and washed clean, a little grated nutmeg and cinnamon pounded or in small pieces; then a row of bread and butter, then a few currants again, with the spice as before, and so on, till the dish is full. Sweeten some milk according to the size of the dish, and beat up three eggs, a little salt, and a little more nutmeg grated. Mix them all together, pour the custard over the bread, and bake. Three rows of bread and butter are sufficient for a dish of a moderate size, as it swells considerably. Slices of bread and beef-suet chopped fine will answer the purpose of bread and butter for a family pudding. Let it stand an hour after the milk has been put to it before it is put into the oven. More eggs may be added, and cream used instead of milk, if it is intended to be very rich.