Stale-Bread Pudding.
- Ingredients—½ lb. scraps of bread.
- 1 quart of boiling milk.
- 2 eggs.
- 2 oz. of sugar.
- ¼ lb. of currants.
Method.—Soak the bread in cold water until soft.
Squeeze it quite dry, and beat up with a fork.
Pour the boiling milk over.
Stir in the sugar and eggs, well beaten.
Then stir in the currants.
Bake in a pie-dish for two hours.