1¼ cups rolled crackers
1 cup sugar
4 eggs
⅓ cup melted butter
½ grated nutmeg
1 teaspoon salt
1½ cups raisins
Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.
Thanksgiving Pudding II
⅓ cup suet