Bread Pudding

6 or 8 slices stale bread              ½ cup seeded raisins

Salt                                                     1 qt. milk

2 eggs                                                            ½ tsp. cinnamon

¼ cup sugar                                     1 tsp. lemon extract

Dip slices of stale bread in slightly salted water until they are soft. Drain and put into a bowl, adding the well-beaten eggs, the sugar, and the raisins. Scald the milk, flavour it with the cinnamon and lemon extract, pour it over the bread, and fill a greased pudding-dish with the mixture. Set in a pan of hot water and cook in the oven (250-350 F.) from forty-five to sixty minutes. Serve with hard sauce.
©Al (Alex-Alexander) D. Girvan. All rights reserved.