Dorchester Cracker Plum-Pudding.
2 quarts of milk; 6 Boston crackers, split and buttered; 8 eggs, beaten very light; 2 cups of sugar; nutmeg, cloves, and cinnamon to taste; 1 lb. of raisins, seeded and cut in two; 1 teaspoonful of salt.
Heat the milk almost to boiling, and pour upon the beaten eggs and sugar, with the seasoning. Do not boil it again. Butter a pudding-dish; put a layer of buttered crackers in the bottom, buttered side up, and moisten with a few spoonfuls of custard. Cover thickly with raisins, and these with crackers, buttered side downward. Moisten with hot custard, and repeat the order given, until crackers and fruit are all in the dish. Pour in custard until only the surface of the upper layer is visible, but not enough to float them. Cover, and leave all night in a cold place. Add the rest of the custard in the morning, at intervals of five or six minutes between the cupfuls. Bake, covered, two hours in a moderate oven; then brown. Eat hot, with sauce.
Third Week. Saturday.