Boston Cooking-School cook book

2 cups stale bread crumbs 2 eggs, slightly beaten 1 quart scalded milk Y% teaspoon salt Vg to 4 cup sugar 1 teaspoon vanilla or 14 cup melted butter Yq teaspoon spice Soak bread crumbs in milk, set aside until cool; add other ingredients. Bake 1 hour in buttered pudding dish in moderately slow oven (325° F.). Serve hot with Vanilla Sauce (p. 611) or Raspberry Sauce (p. 614), or serve cold with any fruit sauce (pp. 608, 609). Do not use crusts in preparing bread crumbs for puddings. With a coarse grater there need be very little waste. Banana Bread Pudding. Slice 1 or 2 bananas over top before baking. Butterscotch Bread Pudding. Omit white sugar. Cook 1 cup brown sugar with butter until well browned; then add to mixture. Flavor with vanilla. Caramel Bread Pudding. Use % cup sugar. Caramelize sugar and dissolve in scalded milk before pouring milk over crumbs. Serve with whipped cream. Chocolate Bread Pudding. Put 2 squares chocolate in milk before scalding. Beat thoroughly before pouring over crumbs. Flavor with 14 teaspoon vanilla and 1 teaspoon cinnamon. Serve hot or cold. This is delicious served very cold with whipped cream. Coffee Bread Pudding. Scald milk with 4 tablespoons ground coffee. Strain. Date and Nut Bread Pudding. Add 1 cup chopped dates (or figs) and 14 cup walnut meats to mixture. Orange Marmalade Bread Pudding. Add 1 cup marmalade to mixture. Raisin Bread Pudding. Add 1 cup chopped, seeded raisins to mixture. E Nut Bread Pudding. Add )% cup walnut meats to Chocolate, Caramel, or Butterscotch Bread Pudding. Cake Crumb Pudding. Use cake crumbs to replace part or all bread crumbs. Sweeten to taste. Cracker Custard Pudding. Use 24 cup cracker crumbs in place of bread crumbs. After baking, cover with meringue made of 2 egg whites, 144 cup powdered sugar, and 1 tablespoon lemon juice. Bake in slow oven (250° F.) until delicately brown. Sally’s Bread Pudding. Use 4 eggs, separated. Beat egg whites until stiff and fold into mixture last. BREAD AND BUTTER PUDDING 6 slices stale bread, 44 inch thick 14 cup sugar Butter V4 teaspoon salt 3 eggs, slightly beaten 1 quart milk Spread bread generously with butter; ‘arrange in buttered pudding dish, buttered side down. Add sugar, salt, and milk to eggs. Strain and pour over bread; let stand 30 minutes. Bake 1 hour in slow oven (325° F.), covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard Sauce (p. 609) or Creamy Sauce (p. 607). Serves 6 to 8. For variety, sprinkle between layers 34 cup seeded raisins or Y cup shredded coconut. BREAD AND BUTTER APPLE PUDDING Cover bottom of a shallow baking dish with apple sauce. Cut stale bread in -inch slices, spread with softened butter, remove crusts, and cut in triangular-shaped pieces; then arrange closely together over apple. Sprinkle generously with sugar and a few drops vanilla. Bake in moderate oven (350° F.). Serve with cream. LEMON BREAD PUDDING 8 small slices stale bread 3 tablespoons sugar Lemon Mixture 2 eggs, slightly beaten 1 cup milk Grated rind 1 lemon 1g teaspoon salt Spread bread with Lemon Mixture, arrange in buttered pudding mold. Add sugar, salt, and milk to eggs; strain, add lemon rind; pour over bread. Cover, set in pan of hot water. Bake 1 hour in moderate oven (350° F.). Lemon Mixture. Cook 3 tablespoons lemon juice, grated rind 1 lemon, and 14 cup butter 2 minutes. Add 1 cup sugar and’ 3 eggs slightly beaten; cook until mixture thickens; cool. DRESDEN SANDWICHES, ROXBURY 1 egg 2 tablespoons sugar 2 egg yolks 34 cup milk V4 teaspoon salt 5 slices stale bread (14 in. thick)