Bread-and-Raisin Pudding.
1 quart of milk; loaf of stale baker’s bread, the crust all pared off, and cut into slices half an inch thick; butter to spread the bread; 4 eggs; ½ cup of sugar; ½ lb. of raisins, seeded and cut into thirds.
Make a raw custard of eggs, sugar, and milk. Fit slices of buttered bread into the bottom of a buttered bake-dish. Pour on custard, and strew with raisins. Lay in more buttered slices, and so on, until the dish is full. The last layer should be well-soaked bread. Cover closely; set in a baking-pan of hot water, and bake an hour and a quarter. Turn out; pour hot, sweet sauce over it, and send more around with it.
