Simple cooking of wholesome food for the farm home

Bread Pudding. — Two cups stale bread crumbs, one quart scalded milk, one-third cup sugar, one-fourth cup melted butter, two eggs, one-half teaspoon salt, one teaspoon vanilla or onefourth teaspoon spice. Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding dish in slow oven; serve with vanilla sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste. Bread Pudding. — One cup flour, one teaspoon baking powder, one teaspoon soda, one-half cup sugar, one pint dry bread crumbs, one cup molasses, one teaspoon melted butter, two lightly beaten eggs, one cup hot water, one-half cup currants or raisins. Sift flour, soda and baking powder and add remaining materials in order given. Steam one hour. Serve with the following sauce : Hard Sauce. — One cup powdered sugar, one egg white, one tablespoon butter. Mix thoroughly together. Bread and Butter Apple Pudding. — Cover bottom of a shallow baking dish with apple sauce. Cut stale bread in one-third inch slices spread with softened butter, and cut in triangular shaped pieces ; then arrange closely together over apple. Sprinkle generously with sugar, to which is added a few drops of vanilla. Bake in a moderate oven and serve with cream. Cottage Pudding. — One-third cup butter, two-thirds cup sugar, one egg, one cup milk, two and one- fourth cups flour, four teaspoons baking powder, one-half teaspoon salt. Cream butter, add sugar gradually, and egg well beaten; mix Simple Cooking of Wholesome Food for the Farm Home 27 and sift flour, baking powder, and salt; add alternately with milk to first mixture; turn into buttered cake pan; bake thirtyfive minutes. Serve with vanilla or hard sauce. Peach or Apple Short Cake. — Fill a deep pie tin with sliced peaches or apples. Make a baking powder crust using one cup flour, two teaspoons baking powder, one-half teaspoon salt, two tablespoons lard or butter, three-eighths cup milk. Sift together baking powder, salt and flour, rub in the fat and add the milk, stirring as little as possible. Toss on a board and roll out large enough to fit the outside edges of the pan. Cut openings at the top to allow the steam to escape. Bake 20-25 minutes. Serve with butter and sugar or cream and sugar. Cereal Pudding. — Two cups cooked cereal (use left-over cereal), one egg beaten, one ounce chocolate (melted), two tablespoons butter, one-third cup sugar, one cup milk (possibly more). Mix together the materials and bake in a buttered baking-dish about 20 minutes (cream of wheat, wheatina, malt or any of the fine cereals are suitable for the pudding). Serve with cream. The pudding is good without the chocolate and it may be omitted to make a more economical dessert. CEREALS. In general cereals should be cooked as follows : Have the water rapidly boiling. Add one teaspoon of salt for each cup of cereal. Sprinkle the cereal slowly into the water, stirring till it is well mixed, and boil for five minutes. Continue the cooking without stirring either in a double boiler or with a piece of asbestos under the sauce pan. A double boiler may be made by fitting together two sauce pans nearly the same size, putting the larger one on top.