The practical cookbook

pudding , . . I tap. — itsp. — — — Plain bread pud- ding .... 1 C. |c. itsp. — J up. Itb. — Queen of pud- dings .... ZC. I C. itsp. — Itsp. Itb. z — Lemon pudding - 2 c. + c. \c. ttsp. — 2 tb. — Itb. Berry pudding . — 8 slices itsp. 2C, — 4tb. — — Dresden sand- "I wiches / ... 8-10 slices 2tb. Jtsp. lie. stb. ■ - Fruit bread pudding. Additional ingredient: \ c. molasses. Flavor with spice. Break stale {not dry) bread in small pieces and pour over them about J the scalded milk ; when soft, mash them and add rest of milk. Let stand 10 min., stir in other ingredients, using equal parts currants, raisins, and citron for the fruit. Bake in a buttered pudding-dish until milk is absorbed. Serve with Hard sauee (p. 60), Brown sugar may be used instead of the molasses. Chocolate bread pudding. Additional ingredients: i oz. chocolate, J- c, milk. Flavor with vanilla. Make as directed for Fruit bread pudding (above), melting chocolate with sugar and the extra milk and adding when mixture has stood 10 min. Serve with whipped cream. d,:...l,CjOO^Ic Plain bread pudding. Use only the crumb of the bread. Make like Fruit bread pudding (p. 37), melting butter in the hot milk and adding beaten egg last. Flavor with vanilla or lemon. Serve with Hard sauce (p. 60) or Creamy sauce (p. 60). If a meringue is desired, use 2 eggs for the pudding and reserve the whites for the meringue. Omit sauce if a meringue is used. Queen of puddings. Soak bread crumbs in hot milk till soft and mash them. Add egg yolks and other ingredients and bake in buttered dish or cups. When almost done, cover with jelly and a meringue made from the whites of the eggs and 5 tb. powdered sugar. Bake 8 min. in a moderate oven. Lemon pudding. Additional ingredients: 4 tb. powdered sugar, grated rind of i lemon. Scald milk and crumbs together, using no crusts. Mix sugar and flour, add egg yolks, and when blended stir the hot milk into the mixture. Cook like a custard, and when mixture thickens set away to cool. When quite cold flavor with lemon juice and the grated lemon rind. Beat whites of eggs stiff, add the powdered sugar, heap lightly on the pudding, and serve at once. Berry pudding. Use blueberries, huckleberries, raspberries, or blackberries. (In winter canned berries may be used.) Stew the fruit with the sugar, adding a little water if necessary. Butter the bread, lay 2 slices in the bottom of a melon mold, cover with the hot fruit, and add remainder of the materials in layers. Chill thoroughly, remove from mold, and serve with whipped cream, sweetened and flavored. Hot berry pudding. Use same ingredients as for Berry pudding. Place alternate layers of bread and fruit in a buttered baking-dish and bake till the bread has absorbed the liquid. Serve with Hard sauce (p. 60) or Creamy sauce (p. 60). Dresden sandwiches. Make an uncooked custard of e^ yolks, sugar, salt, and milk. Dip the slices of bread in this and brown on both sides in the hot butter. For filling use stewed apricots d,:_..l,CjOO^:;Ic or peaches or jelly, jam, or marmalade. toast together with fruit between and serv (p. 60) or Apricot sauce (p. 60). Put 2 slices of the toast together with fruit between and serve with Orange sauce Fried Cakes, Fritters, etc. Source. General. -Food Value. A source of fat and carbohydrates. Cost. See market prices and cost of individual items. ,». »— S^x Sugar BUT- M.UC ««, Cake W.TBK P..C. Buckwheat cakes zc. _ _ _ _ _ + 2fC. Raised wafBes z c. _ Itsp. Itb. Itb. I c. : f 2 tb. Plain wafBes , . zc. Itsp. Itsp. itb.