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Stale Bread Pudding, With or Without Fruit. —Stale bread (dry bread or hard crusts), grated, 2 qts.; eggs, 5; sugar, raisins and English currants, each 1 cup; butter, % cup; spices to suit. DiRections—Soak the bread in water sufficient to cover it (milk is much better); whip the eggs, then the sugar into them; pick over the raisins, mash and look over the currants, melt the butter, and mix all nicely together, having mashed the bread-crumbs into a pulp; and if not sufficiently moist, add a little more water or milk, whichever you are using, to make a suitable batter. Having lined the pudding-dish with a nice crust, pour in the mixture and put a thin crust over of the same; bake in a moderate oven about 1 hour; serve with any of the ' sweet sauces " preferred. Remarks. —Home-made dried fruit may take the place of the foreign kinds, remembering that
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