Scrap Pudding.
- Ingredients—Some scraps of bread.
- ¼ lb. of moist sugar.
- ¼ lb. of finely-chopped suet.
- The grated rind of a lemon.
- 2 eggs, well beaten.
- ¾ pint of milk.
- Some preserve.
Method.—Dry the bread in a slow oven until it is hard.
Pound it in a mortar, and measure 6 ounces of the powder; mix it with the suet and sugar.
Add the lemon rind; pour over the milk, and add the eggs.
Beat well for a few minutes.
Then put the mixture in layers in a pie-dish alternately with the preserve.
Let the top layer be the pudding mixture.
Bake in a moderate oven until the mixture is set.