Note. — Oranges may be sprinkled with shredded cocoa-
nut before adding custard.
BREAD PUDDINGS
Bread puddings are custards in which 1 c. bread crumbs
may be substituted for 1 egg when 1 pint milk is used. If bread
is very stale use % c. crumbs.
They are combined and cooked as firm custards.
PLAIN BREAD PUDDING.
He.
2 c. hot milk.
2 tb.
1 c. bread crumbs.
1 T.
1 egg.
1 T.
2 to 4 tb. sugar.
f.g.
H T. salt.
1 T.
2 tb. butter.
4 drops
3^ T. vanilla.✪ Plain Bread Pudding
1. Add crumbs to milk; let stand till very soft.
2. Beat egg slightly, add sugar, salt and milk mixture;
beat until very smooth.
3. Add butter and vanilla.
4. Pour into buttered baking-dish; oven-poach until
firm — large amount, about 1 hour; individual, about 20 mins.
Temperature— 325°F.
DESSERTS
255
CHOCOLATE BREAD PUDDING.
Omit butter from Plain Bread Pudding; add
3/^ oz. I 1 oz. chocolate.
IT. I 2 tb. sugar.✪ Chocolate Bread Pudding
1. Melt chocolate over hot water; add milk mixture
very slowly.
2. Finish as Plain Bread Pudding.
LEMON BREAD PUDDING.
To Plain Bread Pudding add :
3/^ T. I 1 tb. lemon juice.
T. I 3^ tb. grated lemon rind.✪ Lemon Bread Pudding
Add lemon juice very slowly to pudding mixture.
COCOANUT BREAD PUDDING.
Make Plain Bread Pudding, using only ^ c. crumbs; add
3^ tb. \ H c. shredded cocoanut.
3^ T. I ^ tb. lemon juice.✪ Cocoanut Bread Pudding
WALNUT BREAD PUDDING.
Omit butter from Plain Bread Pudding; add
tb. 13^ c. chopped walnuts.
M T. I 1 T. vanilla.✪ Walnut Bread Pudding
QUEEN'S PUDDING.
1. Make Plain Bread Pudding; when cooked, spread
with jelly or jam.
2. Garnish with meringue; return to slow oven to cook
and brown.
3. Serve hot or cold.
BREAD AND BUTTER PUDDING.
1. Cut stale bread into 3^'' slices; spread with butter
and cut into 3^'' strips.
256
CANADIAN COOK BOOK
2. Place strips in buttered baking dish.
3. Sprinkle layer with a few raisins, washed and stoned.
4. Place second layer of bread strips in opposite direction;
repeat until dish is % full, having buttered bread on top.
5. Pour in raw custard to nearly fill the dish; let stand
3/2 to 1 hour; oven-poach.
Custard for Bread Pudding.
1 egg.
2 to 4 tb. sugar.
M T. salt.
3^ T. vanilla.
2 c. milk.✪ Bread and Butter Pudding
CAKE DESSERTS
TRIFLE.
}/2 sponge cake
}/2 peach
13^ T.
2 c. stale cake.
Fruit (6 to 8 halves of peaches).
}4 c. fruit juice.
2 c. soft custard✪ Peach Cake with Custard.
1. Cut cake in uniform pieces, according to shape of
serving dish; arrange in dish.
2. Sprinkle with fruit juice.
3. Add fresh or cooked fruit, cut in pieces.
4. Make soft custard; cool and pour over fruit and cake.
5. Garnish with meringue or whipped cream, cherries
or red jelly. Blanched almonds and raspberry jam may be
added.
GIPSY PUDDING.
Cake
Jam
Mc.
1 T.
1 T.
4 drops
Stale cake.
Jam.
1 c, milk.
1 egg.
1 tb. sugar.
Flavoring.
1. Cut cake into slices; arrange layers of cake and jam
in buttered pudding dish, having cake on top.
2. Make raw custard mixture of milk, eggs, sugar and
flavoring.
3. Pour custard over cake; let stand 15 mins.
DESSERTS
257
4. Oven-poach till almost firm.
5. Cover with a meringue; return to slow oven to cook
and brown.
CABINET PUDDING.
^ c. fruit (currants, raisins, citron peel).
2 c. milk.
2 to 4 tb. sugar.
1^ T. salt.
2 eggs.
Stale cake.
1. Butter a pudding mould; sprinkle bottom with fruit.
2. Cover with a layer of cake cut in slices; repeat layers,
having cake on top. ✪ Gipsy Pudding
Page 78 · 9 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Note. — Oranges may be sprinkled with shredded cocoa-
nut before adding custard.
BREAD PUDDINGS
Bread puddings are custards in which 1 c. bread crumbs
may be substituted for 1 egg when 1 pint milk is used. If bread
is very stale use % c. crumbs.
They are combined and cooked as firm custards.
PLAIN BREAD PUDDING.
He.
2 c. hot milk.
2 tb.
1 c. bread crumbs.
1 T.
1 egg.
1 T.
2 to 4 tb. sugar.
f.g.
H T. salt.
1 T.
2 tb. butter.
4 drops
3^ T. vanilla.
1. Add crumbs to milk; let stand till very soft.
2. Beat egg slightly, add sugar, salt and milk mixture;
beat until very smooth.
3. Add butter and vanilla.
4. Pour into buttered baking-dish; oven-poach until
firm — large amount, about 1 hour; individual, about 20 mins.
Temperature— 325°F.
DESSERTS
255
CHOCOLATE BREAD PUDDING.
Omit butter from Plain Bread Pudding; add
3/^ oz. I 1 oz. chocolate.
IT. I 2 tb. sugar.
1. Melt chocolate over hot water; add milk mixture
very slowly.
2. Finish as Plain Bread Pudding.
LEMON BREAD PUDDING.
To Plain Bread Pudding add :
3/^ T. I 1 tb. lemon juice.
T. I 3^ tb. grated lemon rind.
Add lemon juice very slowly to pudding mixture.
COCOANUT BREAD PUDDING.
Make Plain Bread Pudding, using only ^ c. crumbs; add
3^ tb. \ H c. shredded cocoanut.
3^ T. I ^ tb. lemon juice.
WALNUT BREAD PUDDING.
Omit butter from Plain Bread Pudding; add
tb. 13^ c. chopped walnuts.
M T. I 1 T. vanilla.
QUEEN'S PUDDING.
1. Make Plain Bread Pudding; when cooked, spread
with jelly or jam.
2. Garnish with meringue; return to slow oven to cook
and brown.
3. Serve hot or cold.
BREAD AND BUTTER PUDDING.
1. Cut stale bread into 3^'' slices; spread with butter
and cut into 3^'' strips.
256
CANADIAN COOK BOOK
2. Place strips in buttered baking dish.
3. Sprinkle layer with a few raisins, washed and stoned.
4. Place second layer of bread strips in opposite direction;
repeat until dish is % full, having buttered bread on top.
5. Pour in raw custard to nearly fill the dish; let stand
3/2 to 1 hour; oven-poach.
Custard for Bread Pudding.
1 egg.
2 to 4 tb. sugar.
M T. salt.
3^ T. vanilla.
2 c. milk.
CAKE DESSERTS
TRIFLE.
}/2 sponge cake
}/2 peach
13^ T.
2 c. stale cake.
Fruit (6 to 8 halves of peaches).
}4 c. fruit juice.
2 c. soft custard.
1. Cut cake in uniform pieces, according to shape of
serving dish; arrange in dish.
2. Sprinkle with fruit juice.
3. Add fresh or cooked fruit, cut in pieces.
4. Make soft custard; cool and pour over fruit and cake.
5. Garnish with meringue or whipped cream, cherries
or red jelly. Blanched almonds and raspberry jam may be
added.
GIPSY PUDDING.
Cake
Jam
Mc.
1 T.
1 T.
4 drops
Stale cake.
Jam.
1 c, milk.
1 egg.
1 tb. sugar.
Flavoring.
1. Cut cake into slices; arrange layers of cake and jam
in buttered pudding dish, having cake on top.
2. Make raw custard mixture of milk, eggs, sugar and
flavoring.
3. Pour custard over cake; let stand 15 mins.
DESSERTS
257
4. Oven-poach till almost firm.
5. Cover with a meringue; return to slow oven to cook
and brown.
CABINET PUDDING.
^ c. fruit (currants, raisins, citron peel).
2 c. milk.
2 to 4 tb. sugar.
1^ T. salt.
2 eggs.
Stale cake.
1. Butter a pudding mould; sprinkle bottom with fruit.
2. Cover with a layer of cake cut in slices; repeat layers,
having cake on top.