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Cottage Pudding

Put two and one-half breakfast cupfuls of mixed butter and lard into a basin, and warm and beat to a cream with one breakfast cupful of sifted, crushed loaf-sugar. Stir in one well-beaten egg and one teaspoonful of bicarbonate of soda dissolved in one breakfast cupful of milk, and add to it a little grated nutmeg. Put one pint of flour into a basin, and work into it two tablespoonfuls of cream of tartar; add to it the other mixture, stir well, place the whole in a buttered basin or mould, and bake in a brisk oven for forty-five minutes. Then turn the pudding out onto a dish, pour round or over a little sweet or wine sauce, and serve.