2 cups-pressed in-fine bread crumbs.

2 cups milk.

1 ounce butter - small egg size.

1 tablespoon sugar.

Nutmeg or grated or minced lemon peel.

1 egg

Crumble the bread fine either by chopping or grating; grate half of the rind of a lemon into it or a little nutmeg. Mix the milk with the egg and sugar; melt the butter and mix in and pour the mixture over the bread crumbs in a buttered pudding-pan or bowl and bake about twenty-five minutes. Various changes can be made by adding raisins, currants or citron to this pudding. The fruit must be sprinkled in after the pudding is in the baking pan. It will sink it stirred. Serve a sauce with the pudding.

Cost of material - 11 cents for one quart or 8 portions. With sauce 2c each order.