Ingredients. - One pound of scraps of bread. One quart of milk. Two eggs. Two tablespoonfuls of moist sugar. Four ounces of raisins or currants.

Time required, three-quarters of an hour.

To make a Bread Pudding:

1. Put one pound of scraps of bread into a basin with plenty of cold water, to soak.

N. B. - Any scraps of bread, either crumb or crust, however stale, so long as they are not mouldy or burnt, can be used for this pudding.

2. Put one quart of milk into a saucepan, and put it on the fire to boil.

3. Put into the milk a piece of butter the size of a nut, to prevent it from burning.

4. Take the bread out of the basin and squeeze out all the water.

5. Empty the water out of the basin and put back the bread.

6. When the milk boils, pour it over the bread, and let the bread soak until it is soft.

7. Break two eggs into a small basin, add to them two tablespoonfuls of moist sugar, and beat them lightly together.

8. Take four ounces of large raisins and stone them; or, if currants are preferred, wash them, dry them in a cloth, and pick them over, to see that there are no stones with them.

9. Now beat the bread up with a fork as smooth as possible.

10. Put in the raisins or currants and the eggs and sugar, and mix them all well together.

11. Take a pie-dish, or tin, holding two pints and a ' half, grease it well inside, and pour in the mixture.

12. Put it in the oven (the heat should be 220°) to bake for half an hour; it will then be ready for serving.