Blueberry Pudding, No. 2.
1/2 a five-cent loaf of baker’s bread.
3 gills of milk.
2 eggs.
1 pint of blueberries.
2 tablespoonfuls of butter.
3 tablespoonfuls of sugar.
1/2 teaspoonful of salt.
1/4 of a nutmeg, grated.
Cut the bread in thin, slices and spread the butter on it. Line a pudding dish with the bread, and sprinkle thickly with berries. Put in another layer of bread, then the remainder of the berries, and finish with bread. Beat the eggs, sugar, salt, and nutmeg together, and add the milk to them. Pour this custard over the bread and berries and put away in a cool place for two or three hours. Steam for one hour and a quarter, and serve with hot sauce.
The pudding may be covered with a plate and baked in a slow oven for forty-five minutes, if it be inconvenient to steam it.