Student's manual in household arts

2. Beat egg and add sugar, salt and flavoring. 3. Add milk and crumbs and turn into buttered pudding dish. 4. Bake same as rice pudding. Note. — Variations: (a) One-half cup raisins or currants may be added to plain bread pudding, (b) Chocolate bread pudding may be made by adding 3 T. cocoa to sugar. (c) Yolks of two eggs may be used instead of one whole egg. A meringue, made by beating the whites of the eggs stiff and then adding 1 T. powdered sugar, may be spread over the pudding after it is baked. The pudding should then be set back into the oven to brown the meringue. Bread and Butter Pudding. 2 eggs spk. salt 2 C. milk i C. raisins or currants 4 T. sugar stale bread butter 1. Cut stale bread in one-fourth inch slices and spread with butter. 2. Cut slices into triangular shaped pieces and put a layer in the bottom of the buttered pudding dish. 3. Cover with one-half the raisins which have been picked over and washed. 4. Repeat, having top layer buttered bread. 5. Beat the eggs, add sugar, salt and scalded milk and pour mixture over pudding. 6. Bake same as rice pudding. 7. Serve with cream or hard sauce. Cottage Pudding. 1 T. butter 2 C. flour i C. sugar 3 t. baking powder 1 egg i t. salt f C. (?) milk. 1. Mix by either cake method or batter method of mixing. Mixture should be a soft drop batter. 2. Bake in a shallow pan in moderate oven. 3. Cut in squares and serve hot with vanilla or lemon sauce. See Exercise XIV for Vanilla Sauce. Brown Betty,. 4 C. sliced apples i C. brown sugar 2 C. soft bread crumbs I t. cinnamon ^ C. water i t. nutmeg I lemon, juice and i C. butter grated rind 1. Melt the butter and stir the crumbs into it. 2. Mix sugar, cinnamon, nutmeg and lemon rind. 3. Put one-third of the crumbs into a buttered baking dish. 4. Add one-half the apples: 5. Sprinkle with one-half the mixed sugar and spices, add one-half the water and lemon juice. 6. Repeat. Cover with the remaining crumbs and bake about forty-five minutes. Cover at first to prevent crumbs browning too fast. 7. Serve with cream and sugar or lemon sauce. Hard Sauce. ^ C. butter | t. lemon extract 1 C. powdered sugar | t. vanilla spk. nutmeg 1. Cream butter and add sugar gradually. 2. Add vanilla and lemon extract.- 3. Heap on serving dish and sprinkle nutmeg over the 4. Put in ice box until ready to serve. top. Note. — The stiffly beaten white of an egg may be beaten into the sauce after the flavoring has been added. It will make the sauce lighter. QUESTIONS AND EXEECISES. 1. Rice pudding, bread pudding, and bread and butter pudding are variations of what recipe? 2. Why should the former puddings be baked in a pan of water? Date. Name of Dish. Result. Remarks. EXERCISE XVIII. Long ago the word salad suggested a dish of green herbs dressed with salt, vinegar and other condiments. The word itsself means salted. Now eggs, meat, fish, nearly all kinds of vegetables, fruits, and nuts are combined with a slightly acidulated dressing containing salt, pepper, mustard, oil, butter, or cream. At present salads are used more extensively in France than in any other country, although they are rapidly gaining favor in America. >- That salads were used extensively by the people of antiquity is proven by the writings carved upon the Pyramids which show how much garlic, radishes and onions were eaten by the workmen during their building. Herodotus tells us that the cost of these vegetables amounted to sixteen hundred talents of silver, or more than one million dollars.