PRUNE PUDDING

1 lb. of stoned and stewed prunes
3/4 lb. of thin slices of bread and butter
3 eggs
1 pint of milk
sugar to taste

Grease a pie-dish and line it with a layer of bread and butter, then arrange a layer of prunes, and so alternately until the dish is full, finishing with bread and butter; pour a little prune juice over, beat up the egg in the milk, adding a little sugar if liked. Pour the custard over the mixture, let soak 1 hour, and bake 1 hour. The pudding will be much improved if all the liquid is poured off once or twice, and poured over again.