Bread Pudding

This was another way to use stale and dry bread. It well illustrates the old belief, "Waste not, want not."

Stale bread Pinch of cinnamon
Milk Spoonful of rose-water or lemon-brandy
3 eggs 1 tea-cupful molasses or sugar
Pinch of salt Raisins
4 eggs
Crumble the bread the night before you want to serve it in the morning and soak overnight in milk. In the morning, beat the eggs with the bread and add salt. Tie it up in a bag, or in a pan that will exclude every drop of water. Boil it about an hour or a little more. When tied in a bag, no pudding should be put into the pot till the water boils.