Minced Pudding.
4 large juicy pippins, pared, cored, and chopped.
¼ lb. of raisins, seeded and chopped.
2 tablespoonfuls beef suet, freed from strings and rubbed to powder.
12 almonds, blanched and minced.
½ cup of sugar for pudding, and three tablespoonfuls for custard.
1 pint of milk.
Stale bread.
Butter to spread it.
2 eggs.
Nutmeg.
Cut the crust from the bread and slice evenly. Butter a shallow pudding-dish, and line it with the slices, fitted neatly together, and well buttered. Spread thickly with a mixture of the ingredients just enumerated, to wit: apples, raisins, suet, and almonds, sweetened with sugar, and spiced with nutmeg. They should form a paste and adhere to the bread. Make a custard by scalding and sweetening the milk, then pouring gradually over the eggs. Soak the bread, etc., with this by pouring it on, a few spoonfuls at a time, until the dish is full. Bake in a moderate oven, for a time covered, lest it should dry out. Eat cold, with powdered sugar sifted over the top.