DATE PUDDING

½ lb. stoned dates
3 ozs. (⅓ cup) rice
1 pint (2 cups) milk
2 tablespoonfuls chopped suet
3 ozs. (3 heaping tablespoonfuls) sugar
3 eggs
2 tablespoonfuls chopped citron peel
A little grated nutmeg

Wash the rice well, and put it into a casserole with the milk. Let it cook slowly, with the lid on, until all the milk is absorbed by the rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and nutmeg, mix well, and add the eggs well beaten.

Pour into a buttered earthenware dish, cover with the lid, and steam steadily for one and a half hours.