Into a pint and a half of sifted flour stir gradually, so that it may
not be lumpy, a quart of milk. Beat seven eggs, and put in, together
with a couple of table-spoonsful of melted butter, and a couple of
tea-spoonsful of salt. Grate in half of a nutmeg--add, if you want the
pudding very rich, half a pound of raisins. They should not be put into
a baked pudding till it has been cooking long enough to thicken, so that
the raisins will not sink to the bottom of it. A pudding made in this
manner is good either baked or boiled. It takes two hours to boil, and
an hour and a quarter to bake it. When boiled, the bag should not be
more than two-thirds full, as flour puddings swell very much. It should
be put into boiling water, and kept boiling constantly. If the water
boils away, so as to leave any part of the bag uncovered, more boiling
water should be added. When the pudding has boiled eight or nine
minutes, the bag should be turned over, otherwise the pudding will be
heavy. Flour puddings should be eaten as soon as cooked, as they fall
directly. Serve them up with rich sauce.