Newark Pudding.
1 cup fine bread-crumbs soaked in a pint of the milk.
1 quart of milk.
5 eggs.
2 tablespoonfuls rice-flour.
½ lb. raisins seeded, cut in two, and dredged with flour.
Vanilla or bitter almond extract.
2 tablespoonfuls melted butter, and a half-teaspoonful soda.
Beat the yolks light; add the soaked bread-crumbs and milk; stir to a smooth batter, put in the rice-flour, wet up first with cold milk; the reserved pint of milk, the seasoning, butter, the fruit, lastly the whites whipped stiff. Bake an hour in a buttered mould; turn out and pour sauce over it, serving hard sauce also with it.