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Steamed Bread Pudding

2 cups fresh or stale bread crumbs 1/2 cup chopped suet 1 cup hot water 1 cup flour 1 cup molasses 1 cup currants 1 teaspoonful soda 1/2 teaspoonful salt 1/2 teaspoonful powderered cinnamon 1 teaspoonful powdered ginger 1/2 teaspoonful grated nutmeg Few blanched almonds 1 egg THIS pudding will be wonderfully light and delicate if one essential point is closely attended to--the water must boil steadily, without a moment's intermission until the pudding is done.

Pour hot water over Bread crumbs, add molasses, suet, flour, soda, spices, currants, salt and egg well beaten. Grease a mold and decorate it with almonds. Turn batter into prepared mold, cover with greased paper and steam steadily for two and a half hours. Serve with hot milk or sweet sauce.