Prune pudding.

Scald a pound of prunes; cover them, and let them swell in the hot
water till they are soft. Then drain them, and extract the stones;
spread the prunes on a large dish, and dredge them with flour.
Take one jill or eight large fable-spoonfuls from a quart of rich
milk, and stir into it, gradually, eight spoonfuls of sifted
flour. Mix it to a smooth batter, pressing out all the lumps with
the back of the spoon. Beat six eggs very light, and stir them, by
degrees, into the remainder of the milk, alternately with the
batter that you have just mixed. Then add the prunes one at a
time, stirring the whole very hard. Tie the pudding in a cloth
that has been previously dipped in boiling water and then dredged
with flour. Leave room for it to swell, but secure it firmly, so
that no water can get in. Put it into a pot of boiling water, and
boil it two hours. Send it to table hot, (not taking it out of the
pot till a moment before it is wanted,) and eat it with cream
sauce; or with butter, sugar, and nutmeg beaten together, and
served up in a little tureen. A similar pudding may be made with
whole raisins.