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Spiced Graham Pudding

Take half a loaf of stale graham bread before it gets very dry, and cut off all the hard crust. Press seeded raisins well into the bread to cover the entire surface. Make a custard mixture of two cups of cold milk, two eggs, four tablespoonfuls of sugar, one-half teaspoonful of salt, one teaspoonful mixed spices, and one-quarter teaspoonful nutmeg. Mix the sugar, salt, and spices together and add them to the beaten eggs. Pour in the milk. Soak the bread in this until it entirely absorbs it, turning occasionally so all sides are moistened. Put into a buttered pudding-mold or tightly covered pail, and steam one hour. Serve with maple sauce.