MELON PUDDING

1 lb. of Allinson breadcrumbs
3 apples
1-1/2 lbs. of melon
12 cloves
1/2 pint of milk
1 oz. of butter
3 eggs, sugar to taste.


Peel and cut up the apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in muslin. Place a layer of breadcrumbs in a buttered dish, remove the cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on until the dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them with the milk, and pour the mixture over the pudding; spread the butter in bits over the top, and bake the pudding 1 hour.