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Ginger Pudding

4 ozs. (4 heaping tablespoonfuls) preserved ginger 4 heaping tablespoonfuls chopped suet 4 ozs. (4 heaping tablespoonfuls) sugar 2 tablespoonfuls ginger syrup Pinch salt 1/4 teaspoonful grated nutmeg 3 eggs I heaping teaspoonful baking powder 3/4 pint (11/½ cups) milk 4 ozs. (4 heaping tablespoonfuls) flour 4 ozs. (1 cup) bread crumbs or cake crumbs Ginger sauce Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours. Serve with ginger sauce.

The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor.