Cassell's dictionary of cookery

Bread Omelet.— Mix equal quantities of bread-crumbs and cream, a tea-spoonful of each, break an ounce of butter into bits, and add with it salt, pepper, and nutmeg. When the cream has been absorbed by the bread, beat it till smooth, with a fork, and mix it to three well-beaten eggs. Fry like an ordinary omelet. Time to fry, three to four minutes. Bread Pudding.— To one pint of milk add two or three well-beaten eggs ; stir- them into the milk, with sugar and nutmeg; into this put some very finely-grated bread-crumbs. Butter a dish, pour the pudding into it, and bake. Bread Pudding (another way). — Take fine bread, grated small, and rich new milk. When the milk boils, put in the bread-crumbs ; for every table-spoonful of bread allow one egg, well beaten ; sweeten it with loaf sugar to taste, and grate in a little nutmeg. Put it into a buttered basin, and boil from twenty to thirty minutes, according to the size of the pudding. If baked, rather less time will do ; it only requires to be a light brown. Bread Pudding, Boiled. — Soak half a pint of bread-crumbs with one pint of milk thrown on them while in a boiling state, and when the milk has become cold, add three well-beaten eggs, two ounces of currants, with sugar and nutmeg to taste. Mix all well together, butter a basin, pour in the mixture, and keep it boiling, with a cloth securely tied over the top, for rather more than one hour. Pieces of bread unfit for the table, on account of their staleness, may be used up in bread puddings, by carefully soaking them, and then pressing them dry before they are added to the rest. Probable cost, 7d. Sufiicient for four or five persons. Bread Pudding with Onions.— Mix half a pound of bread-crumbs with a tea-spoonful of sage, two ounces of onions, and pepper and salt, with three-quarters of a pint of milk. Add two eggs well beaten, and bake in a quick oven. Bread, Pulled. — Pull the soft portion of a new loaf into rough pieces ; let them be of equal size, say about two or three inches each way. Dry the pieces in a slow oven or before the fire, till they become a nice light brown colour, and when they are quite crisj) they will be ready for use. Bread, Rice. — Allow one pound of rice to four pounds of wheat flour. The rice must be first boiled in milk or water, and while warm added to the flour, bxit care must be taken to see that the rice is thoroughly done. Mix all into a dough with a little yeast, a quarter of an ounce of salt, and sufiicient warm water for the required consistency. When it has risen before the fire a proper time, make into loaves of any shape, and bake according to size. This bread is very delicious made with a mixture of milk. Probable cost, 8d. per four-pound loaf.