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Savory Pudding

1/4 pound bread raspings 4 ounces grated cheese 4 ounces mashed potatoes 4 ounces onion 1 heaping tablespoon chopped parsley 1/4 pint milk 1 saltspoon each of pepper and salt Pour the milk over the bread raspings, mix well, and put them aside for four hours or more. They must be closely covered. Now peel, and slice the onion, and put it into a saucepan with cold water; let it boil up quickly, and continue to boil for a minute. Drain it, and chop it finely, and add it, with the other ingredients, to the soaked bread raspings. Butter a mold rather thickly, and fill with the mixture. Steam for three hours.