POPPY-SEED PUDDING

4 oz. of white poppy-seed
3 eggs
3 oz. of sugar
1-1/2 oz. of butter
6 oz. of fine wheatmeal
2 tablespoonfuls of orange-water
and 1/2 pint of milk

Scald the poppy-seed with boiling water, drain this on and crush the seed in a pestle and mortar, adding a little of the milk. When the poppy-seed has been crushed fairly fine, add the yolks of the eggs, well beaten, the sugar, meal, butter, orange-water, and the rest of the milk; mix all well, beat the whites of the eggs to a stiff froth, add this to the rest of the mixture, turn all into a buttered pie-dish, and bake the pudding 1-1/2 hours.