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Bread Pudding with Cream Sauce

Pare off the crust of half a loaf of stale wheaten bread and cut it into slices a third of an inch thick, butter thoroughly with melted butter and line the dish with them. Put in a basin six ounces of currants, two eggs and a pint of cold milk, some powdered sugar, the grated rind of a lemon and its juice. Mix with a spatula for ten minutes and pour into a dish, which place in a moderate oven to cook for half an hour; then remove into another dish, and serve very hot.