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Date Pudding

1½ lb. stoned dates 3 ozs. (1/3 cup) rice I pint (2 cups) milk 2 tablespoonfuls chopped suet 3 ozs. (3 heaping tablespoonfuls) sugar 3 eggs 2 tablespoonfuls chopped citron peel A little grated nutmeg Wash the rice well, and put it into a casserole with sugar, and stir in the farina; cook, stirring frequently, for one hour.

Cool and add the eggs well beaten, the grated nutmeg, and the Sultana raisins. Mix thoroughly and bake in a moderate oven for half an hour.