1 nutmeg, or minced lemon peel✪ Baked Bread Pudding. Bread being such a cheap article there is no economy in trying to use the dark crust of the stale pieces that are re- quired, but they should be pared until there is nothing but white bread left. Cut into thin slices and then across in dice,and put it in a pan having the minced Buet first strewn over the bottom. Mix the milk, sugar, eggs and nutmeg to- gether and pour it over the bread. Set in the o\ en withput stirring it up, bake until set in the middle. Serve out of the pan and pour sauce (No. 70) over in the saucer. Cost of material — bread 4, suet 2, Bugar 2, eggs 4; 12 cents for near 2 quarts — sauce 8—20 cents for 8 orders or 2Jc each — or l^c for hotel dishes. Note — It is the genteel way in most places to bake the puddings in bowls holding a pint and serve the sauce in email individual pitchers. Uusual charge ten cents. 391— Baked Rice and Milk Pudding. 1 cup rice 1 cup sjagar. G cups milk. Cinnamon or nutmeg. A pinch of salt. Wash the rice in three or four waters, put it into a tin pudding pan, and the sugar, milk, salt and piece of stick cin- namon✪ Baked Rice and Milk Pudding with it, all cold, and bake m a slow oven for three or four hours. It may be best to use only five cups of milk at first, and add the other if the time allows the pudding to boil down dry enough. Cover with a sheet of greased paper so keep the top from scorching. Sauce not necessary, but generally a glass of milk served with it. Cost of material — rice 4, milk 8, su- gar 5, seasoning 1; 18 cents for 3 pints, or 6 or 8 orders, or 3 cents each person. Note — The preceding is a favorite kind of pudding everywhere and in some of the linest hotels is nearly always of- fered as an alternative from the richer kinds. Its good quality arises from the slow boiling down and condensation of the richness of the milk. When it is to be baked in individual bowls it becomes necessary to boil it first in a kettle and in that case the milk should be boiled down partially, with the sugar in it to prevent burning, befoiethe rice is put in. Then when done dip it into bowls, wipe off the edges and bake until topis brown. 392— Cracked Wheat Pudding. 4 large cups cracked wheat mush. Small half cup black molasses. 1 cup minced suet — 3 ounces. 2 eggs. 1 cup milk or water. 1 rounded teaspoon ground cinnamon✪ Cracked Wheat Pudding. Mix all the ingredients together and bake about an hour. If wanted to make it better add a cup of raisins, but strew them over the top, for if stirred in they all go to the bottom. When this pudding is to be made ex- tri, wheat should be put on for the break- fast mush, to secure the benefit of the three hours cooking. When the mush 108 SAN FRANCISCO HOTEL GAZETTES happens to be cold, masb it with the milk made hot, so as to have no himps. One laige cup of cracked wheat raw- will make the above amount. The mush is expected to be dry. else use less milk or more ^^^^y The pudding has to be apparently quite fluid when put in the oven but comes out firm enough. Cost of material — mush 3, suet 2, molasses 2, eggs, 4, milk and cinnamon 1; 12 cents for 3 pints or 6 or 8 brders or 2 cents each, with sauce 3 cents* 393— Lincoln Pie. 1 pound broken crackers or bread. 1 pound brown sugar or molasses. J pound currants. 1 ounce mixed ground spices, chiefly cinnamon. 1 pint cold water. ✪ Lincoln Pie

AI-modernized reading of the original text

1 nutmeg, or minced lemon peel. Bread being such a cheap article there is no economy in trying to use the dark crust of the stale pieces that are required, but they should be pared until there is nothing but white bread left. Cut into thin slices and then across in dice, and put it in a pan having the minced suet first strewn over the bottom. Mix the milk, sugar, eggs and nutmeg together and pour it over the bread. Set in the oven without stirring it up, bake until set in the middle. Serve out of the pan and pour sauce (No. 70) over in the saucer. Cost of material — bread 4, suet 2, sugar 2, eggs 4; 12 cents for near 2 quarts — sauce 8—20 cents for 8 orders or 2 1/2c each — or 1 1/2c for hotel dishes. Note — It is the genteel way in most places to bake the puddings in bowls holding a pint and serve the sauce in small individual pitchers. Uusual charge ten cents. 391— Baked Rice and Milk Pudding. 1 cup rice 1 cup sjagar. G cups milk. Cinnamon or nutmeg. A pinch of salt. Wash the rice in three or four waters, put it into a tin pudding pan, and the sugar, milk, salt and piece of stick cinnamon with it, all cold, and bake m a slow oven for three or four hours. It may be best to use only five cups of milk at first, and add the other if the time allows the pudding to boil down dry enough. Cover with a sheet of greased paper so keep the top from scorching. Sauce not necessary, but generally a glass of milk served with it. Cost of material — rice 4, milk 8, sugar 5, seasoning 1; 18 cents for 3 pints, or 6 or 8 orders, or 3 cents each person. Note — The preceding is a favorite kind of pudding everywhere and in some of the linest hotels is nearly always offered as an alternative from the richer kinds. Its good quality arises from the slow boiling down and condensation of the richness of the milk. When it is to be baked in individual bowls it becomes necessary to boil it first in a kettle and in that case the milk should be boiled down partially, with the sugar in it to prevent burning, befoiethe rice is put in. Then when done dip it into bowls, wipe off the edges and bake until topis brown. 392— Cracked Wheat Pudding. 4 large cups cracked wheat mush. Small half cup black molasses. 1 cup minced suet — 3 ounces. 2 eggs. 1 cup milk or water. 1 rounded teaspoon ground cinnamon. Mix all the ingredients together and bake about an hour. If wanted to make it better add a cup of raisins, but strew them over the top, for if stirred in they all go to the bottom. When this pudding is to be made extri, wheat should be put on for the breakfast mush, to secure the benefit of the three hours cooking. When the mush happens to be cold, mash it with the milk made hot, so as to have no lumps.. One large cup of cracked wheat raw will make the above amount. The mush is expected to be dry. else use less milk or more ^^^^y The pudding has to be apparently quite fluid when put in the oven but comes out firm enough. Cost of material — mush 3, suet 2, molasses 2, eggs 4, milk and cinnamon 1; 12 cents for 3 pints or 6 or 8 orders or 2 cents each, with sauce 3 cents. 393— Lincoln Pie. 1 pound broken crackers or bread. 1 pound brown sugar or molasses. J pound currants. 1 ounce mixed ground spices, chiefly cinnamon. 1 pint cold water.

Records on this page

Boston Brown BreadBaked Bread PuddingBaked Rice and Milk PuddingCracked Wheat PuddingCracked Wheat PuddingLincoln Pie

Cooking for profit