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Bread Pudding

Mrs. Freeman.

Soak a pint of bread crumbs in milk for an hour, then squeeze with the hands to a pulp, and mix well with a gill of milk: then add three tablespoons of sugar, onequarter pound raisins, one-quarter pound of melted butter; and the yolks of four eggs; then beat the whites of the eggs to a froth and mix with the rest; turn the mixture into a dish and bake about forty minutes. Serve with wine sauce, hot or cold, according to taste.