Take eight Boston soda crackers, five pints of milk, and one dozen eggs.
Make a very sweet custard, and put into it a teaspoonful of salt.
Split the crackers, and butter them very thick.
Put a layer of raisins on the bottom of a large pudding dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on another layer of crackers, custard, and fruit, and proceed thus till you have four layers. Then pour over the whole enough custard to rise even with the crackers. It is best made over night, so that the crackers may soak. Bake from an hour and a half to two hours. During the first half hour, pour on, at three different times, a little of the custard, thinned with milk, to prevent the top from being hard and dry. If it browns fast, cover with paper.
Bread and butter pudding is made in a similar manner, except the custard need not be cooked when poured in, and the fruit may be left out.
Minced Pie.
Two pounds and a half of tongue, or lean beef.
A pound and a half of suet.
Eight good-sized apples.
Two pounds of raisins.