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English Fruit Pudding

Mrs. H. S. Bristol.

One pound currants, one pound stoned raisins, one pound sugar, one pound suet, two pounds of grated or soaked bread, six eggs, one-half teaspoon saleratus, one teaspoon salt, and one grated nutmeg ; crumb the soft part of the bread fine; soak the crust with boiling milk, or water will do ; beat up the eggs and put all together, mixing thoroughly with the hands; take a square piece of cotton cloth and lay it in a tin pan, put the pudding into the cloth and tie down close; put into a pot of boiling water, and boil five hours ; as the water boils away, keep adding more.