*Bread and Rum Pudding
2 wine glasses rum
4 eggs
6 ozs. powdered sugar
6 ozs. bread crumbs
6 ozs. currants
¹⁄₂ lb. candied peel
4 ozs. butter
3 table-spoons milk
Melt the butter, mix it with the sugar, bread crumbs and yolks. Stir well together. Add the currants, milk, chopped peel and one glass of rum. Beat the whites to a stiff froth, and stir them in. Put in a buttered mould. Steam three hours. When cooked, pour another glass of rum over the pudding, and serve.