4 ozs. (4 heaping table-spoonfuls) preserved ginger.

4 heaping tablespoonfuls chopped suet.

4 ozs. (4 heaping table-spoonfuls) sugar.

2 tablespoonfuls ginger syrup.

Pinch salt.

1/4 teaspoonful grated nutmeg.

3 eggs.

1 heaping teaspoonful baking powder 3/4 pint (1 1/2 cups) milk.

4 ozs. (4 heaping tablespoonfuls) flour 4 ozs. (1 cup) bread crumbs or cake crumbs Ginger sauce.

Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours.

Serve with ginger sauce.

The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor.