Bread Pudding

Ingredients

• 2 c. bread crumbs
• 2 c. milk
• 1 egg (beaten light)
• 1 ts. vanilla or 1 ts. nutmeg
• 1 0. sugar
• 1 ts. salt

Method

1. 1

   Put the bread crumbs into a buttered baking dish.

2. 2

   Pour on the milk and let the crumbs soak in the milk for half an hour; add the sugar, salt, beaten egg, and flavoring.

3. 3

   Set the dish into a pan of hot water and cook in a moderate oven until the pudding is firm and brown on top (about thirty-five minutes).

4. 4

   1 cup of small seedless raisins may be added.

5. 5

   Serve the pudding plain or with hard sauce.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 16. The excerpt below is the record exactly as published.

1 ts. salt 2 tbs. molasses 1 c. boiling water RICED POTATOES Prepare boiled potatoes according to No. 19. Then pass them quickly through a hot ricer and serve them at once. MASHED POTATOES Mash the boiled potatoes, add the butter, salt, and pepper. Add the milk slowly and beat the mixture with a fork until it is light, white, and foamy. Heap it lightly on a hot dish. CREAMED POTATOES Heat the milk in a double boiler. Cut the x>otatoes into cubes and put them into milk. Add seasoning and cook the cubes slowly until the milk is absorbed (about } hour). Add the butter and parsley and serve the dish at once. BOSTON BAKED BEANS Cover the beans with cold water and soak them overnight. In the morning drain off the water. Add fresh cold water and simmer the beans until they are tender or until the skins crack. Drain the beans. Scald the rind of the pork, scrape it, and gash it into half-inch slices. Put the beans into a bean pot and put the pork in, leaving only the rind exposed. Mix the molasses, salt, and boiling water together and pour the mixture into the bean pot, then add enough boiling water to cover the beans. Cover the bean pot, put it into the oven, and bake the beans slowly eight hours, remov- ing the cover the last hour to brown the rind of the pork. Add boiling water from time to time throughout the baking. Digitized by Google VEGETABLES 47 RECIPE 24. (For scalloped dishes, and cream soups.) 1 tbs. flour 2 tbs. butter to 1 c. milk } ts. salt Spk. pepper RECIPE 35. (For cream toast, vegetables, fish, and meat.) 2 tbs. flour 2 tbs. butter to 1 c. milk 1 ts. salt Spk. pepper RECIPE 26. (For croquettes.) 4 tbs. flour 2 tbs. butter to 1 c. milk } ts. salt Spk. i)epper RECIPE 37. WHITE SAUCE L TfflN WHITE SAUCE Scald the milk. Mix the flour with a little cold milk and smooth out all lumps. Add the flour mixture to the hot milk, stirring constantly. Boil it about five minutes ; add the salt, pepper, and butter. n. MEDIUM WHITE SAUCE Scald the milk. Melt the butter and add the flour to the melted butter, smoothing out all lumps. Add the hot milk very slowly, stirring it constantly. Boil it five minutes ; add the salt and pepper. ra, THICK WHITE SAUCE Rub the butter and the flour together, add the hot milk slowly, and press out all lumps. Stir the mixture and cook it imtil it is smooth and thick; add the salt and pepper. BOILED BEETS Select small, young beets. Wash them, being careful not to break the skins. Leave on the end of the root and about 1 inch of the top. Cook them in boiling water, with- out salt, imtil they are tender (2) hours or longer). When they are done, put them into cold water and rub off the skins. Slice the beets and serve them in vinegar, or season them with salt, pepper, and butter. Digitized by Google 48 FIRST YEAR RECIPE 38. BOILED TURNIPS Wash and pare the turnips and cut them into one-inoh slices; add salt to freshly boiling water and cook the slices until they are soft. Drain and mash them, adding butter, salt, and pepper. Serve the mashed turnip at once on a hot dish. RECIPE 29. BOILED CARROTS Wsbsh and scrape the carrots, and cut them into one-inch slices. Add salt to freshly boiling water and cook the slices imtil they are soft. Drain them, cut them into cubes, and serve them in white sauce, or seasoned with butter, salt, and pepper. RECIPE 30. BOILED PARSNIPS Treat parsnips same as carrots in No. 29. RECIPE 31. BOILED ONIONS Peel the onions under water and cook them until they are soft in freshly boiling water to which salt has been added, change ing water frequently. Serve them with butter, salt, and pepper, or with thin white - sauce. Time Table for Boiling Vegetables The time for cooking depends on the age of the vegetables. Asparagus (young), 20 to 30 minutes. Asparagus (old), 30 to 60 minutes. Beans (string), 1 to 2 hours. Beans (shelled), 1^ to 2 hours. Beets (young), 30 to 50 minutes. Beets (old), 3 to 5 hours. Cabbage (young), 30 minutes. Cabbage (old), 2 to 2J hours. Cauliflower, 25 to 55 minutes. Digitized by Google STALE BREAD 49 Green com, Dandelions, Onions, Parsnips, Potatoes, Potatoes (sweet). Spinach and other greens,* Squash (summer). Squash (winter), Turnips, 10 to 20 minutes. 2 to 2| hours. 50 minutes to 1^ hours. 1 to 2 hours. 25 to 40 minutes. 30 to 55 minutes. 20 to 60 minutes. 20 to 55 minutes. 1 to li hours. 40 to 60 minutes. STALE BREAD Never throw away old bread, but use it under some of the following recipes. RECIPE 32. RECIPE 33* RECIPE 34. DRIED BREAD CRUMBS Break stale bread into small pieces, put them in a shallow pan, and dry them in a cool oven. When they are dry, roll them fine, using a rolling pin on a pastry board ; when they are cool, put them into a glass jar and cover them with a piece of muslin tied over the top of the jar. Bread crumbs are used for covering articles of food to be cooked in deep fat; and also for the top of scalloped dishes. BUTTERED BREAD CRUMBS Grate or crumble stale bread into fine crumbs. Allow 2 tbs. of melted butter to 1 cup of bread crumbs. Pour butter over the crumbs and stir them with a fork until the crumbs are well coated with butter. CROUTONS Cut stale bread into J-inch slices, and remove the crusts; cut the slices into J- inch cubes. Put the cubes in a shallow Digitized by Google 50 FIRST YEAR RECIPE 35. RECIPE 36. RECIPE 37. RECIPE 38. 1 0. bread crumbs (center of loaf) } ts. salt 2 c. milk 1 egg (beaten light) 1 ts. vanilla or i ts. nutmeg pan and bake them in a moderate oven un- til they are a golden brown. Turn them fre- quently while baking to brown all surfaces. Serve them with soups. PLAIN TOAST Cut stale bread into moderately thick slices. Put them into a toaster and move it slowly over fire until the bread is dry ; bring the slices nearer the fire and allow them to become light brown. Turn them constantly while toasting. Butter them and serve them while they are hot. Avoid placing a cover over toast. The slices may be made more attractive by being cut diagonally and then placed on a hot dish or platter. MILK TOAST Make mediimi white sauce according to No. 24 and pour it over toast. BAKED CRACKERS Split common Boston crackers and put a thin spreading of butter on the inside. Put the halves on a tin sheet or pan and bake them light brown in a hot oven; serve them hot with soup, or cold with cheese. BREAD PUDDING Put the bread crumbs into a buttered baking dish. Pour on the milk and let the crumbs soak in the milk J hour; add the sugar, salt, beaten egg, and favoring. Set the dish into a pan of hot water and cook in a moderate oven until the pudding is firm and brown on top (about thirty-five minutes), i cup of small seedless raisins may be added. Serve the pudding plain or with hard sauce. Digitized by Google STARCH 61 RECIPE 39. CHOCOLATE BREAD PUDDING Add to No. 38 two tbs. cocoa and omit the flavoring. iServe the pudding plain or with hard RECIPE 40. 2 c. bread crumbs (center of loaf) 5 c. sliced apple } ts. cinnamon } ts. salt i 0. sugar

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