Boston Cooking-School cook book

Remove crusts and cut slices in halves crosswise. Beat egg and egg yolks slightly, add salt, sugar, and milk, and strain into shallow dish. Soak bread in mixture until soft, then sauté in butter. Spread half the pieces with any jam or marmalade, cover with remaining pieces, and serve with Roxbury Sauce (p. 614). BANANA CAKE CRUMB PUDDING 1 cup stale sponge cake crumbs 4 cup sugar 2 cups milk V4 teaspoon salt 4 cup banana pulp (rubbed 114 tablespoons lemon juice through sieve) 1 teaspoon vanilla 3 eggs, slightly beaten Scald milk, pour over cake crumbs, let stand 4 hour, and rub through a sieve. Add other ingredients. Turn into buttered individual molds, set in pan of hot water, and bake until firm in moderate oven (350° F.). Remove from oven, let stand 5 minutes, turn out, and serve with Cream Sabayon Sauce (p. 615). MOCK INDIAN PUDDING 5 thick slices of whole wheat bread 31% cups milk Butter Y cup molasses Remove crusts from bread. Spread generously with butter, arrange in baking dish, pour over 3 cups milk and molasses. Bake 2 to 3 hours in slow oven (325° F.). Stir 3 times during the first hour of baking, then add remaining milk. Serve with cream. INDIAN PUDDING 2 cups scalded milk 1 teaspoon salt 1 cup corn meal 14 cup sugar 2 cups cold milk 14 cup butter 1% cup molasses 1 teaspoon ginger or cinnamon Pour scalded milk slowly on corn meal, cook in double boiler 20 minutes, add molasses, salt, and ginger. Pour into buttered pudding dish, pour over cold milk, set in pan of hot water, and bake 3 hours in slow oven (250° F.). Serve with cream. If desired, add 1% cup raisins. CLUB INDIAN PUDDING 1 quart scalded milk 1 teaspoon salt 5 tablespoons corn meal 34 teaspoon cinnamon 2 tablespoons butter Y teaspoon ginger 1 cup molasses 2 eggs, well beaten 1 cup cold milk Add meal gradually, while stirring constantly, to scalded milk and cook in double boiler 20 minutes; then add butter, molasses, seasonings, and eggs. Turn into buttered pudding dish and pour on cold milk. Bake 1 hour in moderate oven (350° F.). Delicious served with vanilla ice cream. Serves 6 to 8. HONEYCOMB PUDDING 1 cup sugar Y cup butter 1 cup flour ’ Y cup lukewarm milk 1 cup molasses 1 teaspoon soda 4 eggs, well beaten Mix sugar and flour, then add molasses. Melt butter in milk and add soda. Combine mixtures, beat thoroughly, and add eggs. Turn into buttered baking dish and bake in moderate oven (350° F.). Serve with Florodora Sauce (p. 617). NEWTON TAPIOCA 4 cup quick-cooking tapioca 34 cup molasses 1 quart scalded milk 3 tablespoons butter 4 tablespoons corn meal 11% teaspoons salt 1 cup cold milk Pour scalded milk over corn meal. Add tapioca, molasses, butter, and salt and cook in double boiler 20 minutes. Turn into buttered pudding dish and pour over remaining milk, but do not stir. Bake 114 hours, beginning with hot oven (450° F.) and reducing heat to moderate (350° F.) when wheyed. Serves 6 to 8. NEW ENGLAND CRACKER PUDDING 8 common crackers 1 cup brown sugar Butter 1 teaspoon salt 1 quart scalded milk 1 teaspoon cinnamon 3 eggs V4 teaspoon grated nutmeg 3 egg yolks 1% cups seeded raisins 1 cup thin cream Split crackers. Spread with butter, using 2 teaspoons to each cracker. Barely cover raisins with boiling water and cook until plump. Arrange alternate layers of crackers and raisins in buttered baking dish. Pour on scalded milk, cover, let stand 1 hour. Beat egg and egg yolks; add sugar, salt, spices, and cream. Pour over first mixture. Bake in moderately slow oven (325° F.) 24% hours. Serve with a hard or liquid sauce. SQUASH PUDDING 2% cups steamed and strained 1 teaspoon salt squash . 34 teaspoon cinnamon Y% cup sugar 2 eggs, slightly beaten 214 cups milk