4 cups scalded milk 1/3 cup melted butter
11/4 cups rolled crackers 1/2 grated nutmeg
1 cup sugar 1 teaspoon salt
4 eggs 11/2 cups raisins
Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.