See p. 209.
BREAD PUDDING.
One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one
quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon;
a little grated nutmeg; a saltspoonful of salt.
Soak the crumbs in the milk for an hour or two; mix the spice and salt
with the sugar, and beat the eggs with it, stirring them slowly into the
milk. Butter a pudding-dish; pour in the mixture; and bake half an hour,
or till done. Try with a knife-blade, as in general directions. The whites
may be kept out for a meringue, allowing half a teacup of powdered sugar
to them. By using fresh bread-crumbs and four eggs, this becomes what is
known as "Queen of Puddings." As soon as done, spread the top with half a
cup of any acid jelly, and cover with the whites which have been beaten
stiff, with a teacupful of sugar. Brown slightly in the oven. Half a pound
of raisins may be added.
BREAD-AND-BUTTER PUDDING.
Fill a pudding-dish two-thirds full with very thin slices of bread and
butter. A cupful of currants or dried cherries may be sprinkled between
the slices. Make a custard of two eggs beaten with a cup of sugar; add a
quart of milk, and pour over the bread. Cover with a plate, and set on the
back of the stove an hour; then bake from half to three-quarters of an
hour.
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