Bread and Butter Pudding
Cut large even slices of yesterday’s bread, (leaving on the crust) and spread them well with fresh butter. Strew over them thickly half a pound of Zante currants, picked and washed. Make a batter of four beaten eggs and a large pint of milk, seasoned with powdered nutmeg or mace. Pour some of this batter into the bottom of a deep white dish. Then put on as many slices of bread and currants as will cover the bottom. Next, add the remainder of the batter, and finish with slices of bread and butter strewed with currants. Bake till the batter is set and firm. When done, serve it up warm.