College Puddings Recipe

Mix well together eight ounces of dried and sifted

bread crumbs, (cost three cents,) two ounces of very finely chopped

suet, (cost two cents,) two ounces of currants, two eggs, and two ounces

of sugar, (cost together five cents,) a teaspoonful of salt, three

grates of nutmeg, and sufficient milk to moisten, about one cents'

worth; make the puddings up in little round balls, roll them first in

sifted bread crumbs; next dip them in beaten egg, and then roll them

again in bread crumbs; fry them in plenty of hot fat, and serve them

with sugar dusted over them. Five cents will cover the cost of frying

them; and a nice dishful will cost you about eighteen cents.

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