A nice pudding may be made of bits of bread. They should be crumbled
and soaked in milk over night. In the morning, beat up three eggs
with it, add a little salt, tie it up in a bag, or in a pan that will
exclude every drop of water, and boil it little more than an hour.
No puddings should be put into the pot, till the water boils. Bread
prepared in the same way makes good plum-puddings. Milk enough to make
it quite soft; four eggs; a little cinnamon; a spoonful of rose-water,
or lemon-brandy, if you have it; a tea-cupful of molasses, or sugar to
your taste, if you prefer it; a few dry, clean raisins, sprinkled in,
and stirred up thoroughly, is all that is necessary. It should bake or
boil two hours.