4 heaping cups bread - 1 pound. 4 cups water or milk.

1 cup finely minced suet.

2 tablespoons sugar. 2 eggs.

1 nutmeg, or minced lemon peel.

Bread being such a cheap article there is no economy in trying to use the dark crust of the stale pieces that are required, but they should be pared until there is nothing but white bread left. Cut into thin slices and then across in dice, and put it in a pan having the minced suet first strewn over the bottom. Mix the milk, sugar, eggs and nutmeg together and pour it over the bread. Set in the oven without stirring it up, bake until set in the middle. Serve out of the pan and pour sauce (No. 70) over in the saucer.

Cost of material - bread 4, suet 2, sugar 2, eggs 4; 12 cents for near 2 quarts - sauce 8 - 20 cents for 8 orders or 21/2c each - or 1 1/2c for hotel dishes.

Note - It is the genteel way in most places to bake the puddings in. bowls holding a pint and serve the sauce in small individual pitchers. U usual charge ten conts.