Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Cut white bread in thin slices, spread with batter and put in pudding dish. Pour over a custard, the same as for pudding No. 469; bake to a nice color, or till the custand is set in the centre. Serve with wine or lemon sauce. 475.— BOSTON BREAD PUDDING. Cut stale white bread in small dices; put on baking pan, and brown lightly in the oven with some fresh butter. Butter and sugar small pudding molds, fill half-full with the bread, and add a few currants and sultanas. Saturate with a custard, same as for No. 474, and bake in water till the custard is firm. Turn from the molds and serve with wine sauce. 476.— BREAD CUSTARD PUDDING. Take eight ounces of bread crumbs, pour over them a warm custard made from one quart of milk, three yolks, three whole eggs, two ounces of butter, four ounces of sugar, the grated rind of one lemon. Bake in small molds in water, and serve with a nice wine or fruit sauce. 477.— SHREDDED WHEAT BISCUIT CUSTARD. Prepare the same as for the Bread Custard No. Grape nuts and many of the ready-to-eat breakfast foods may be made into Custard Puddings. If served in cups less eggs can be used, also less of the crumbs or breakfast foods. The custards may be served hot or cold with a spoonful of whipped cream. 478.— BABA AU RUM. Bake the preparation No. 409 or 4 10 in the small pudding molds. Before serving, dip into a hot sherry wine sauce; place in saucer and cover with a thick English cream sauce, flavored with rum. Serve as a hot or cold pudding. 479.— BABA POLONAISE. the butter and chocolate; flavor vanilla, and stir Prepare same way as No. 478. Serve with sauce polonaise. Fill in molds and bake in water. polonaise. Another way to make Chocolate Padding, is to make the Bread-Custard Pudding No. 476, add- 480.— BISCUIT PUDDING. ing chocolate to the custard, and bake as usual. Rub through a sieve 8 ounces of dry sponge cake, add a few browned almonds, and flavor vanilla. 487-COCOANUT PUDDING. Pour over it a custard made of i quart of milk, 4 Prepare the pudding No. 476, and add some ounces of sugar, 8 yolks, i ounce of butter, shredded cocoanut. Serve with orange or vanilla Beat the whites firm and mix into the custard, sauce. Bake in small molds in water. Serve with vanilla 488. CORNSTARCH PUDDING cream sauce. ^ < ■„ I quart of milk, 4 ozs. cornstarch, 5 ozs sugar, 481.— BANANA PUDDING MERINGUE. 4 eggs, i oz. butter. Bake a sheet of cake, either Sponge or Layer ^'^^^"^ '•>" cornstarch in a little cold milk; set Cakes. Spread with Pastry Cream No. 127. and f"'^ ^°^ ^"^ar to boil; take off the fire and siir cov^r with sliced bananas. Sprinkle with some '° '^e starch and butter; let cool a little, stir in good rum, and cover with Meringue Paste No. 93. T ^ t 1^7. I""'"*' ^'*' *'"' "'""' °' Dust with sugar and brown nicely. Serve with '^f J^' ^''°"' ^f ^™ """^ '"''' '°e«"^"- Fi» ■c. 1- u -..u u i. »j ■°'° '°e prepared pudding forms, and bake in English cream sauce, with rum — hot or cold. . , -J . ^, i"»"i=., auu udKe in water for about fifteen or twenty minutes, or till 482.— BLUEBERRY ROLL, Baked or Steamed. '^^^ ''gss are set. BLACKBERRY ROLL, Baked or Steamed. '^''■s pudding breaks readily if heated too much T> .1. v 1 J 11 • .u ^'^"^ '' " ^°°e- It should stand to set for a JnT^. 1 ^p n K '" «' ^"^l ""Z"^ ^ "•""" ''«^°" ''^"'■°8- «> •' <=- be turned from the the Baked Apple Roll No. 456; the Steamed RoU :„old without breaking. Serve with fruit or cream the same as No. 460. s^^^g hot or cold. 483.-BLACKBERRY MERINGUE. 489.-COTTAGE PUDDING BLUEBERRY MERINGUE. ^ ^ x-uijmiNt.. Prepare the same way as for Apple Meringue ^^"P^^J^" P°f i°g No. 462; add fruit or No. 458. wiih a compote or marmalade of fruit. ""'"''• ^""^ "'"' '"''"' °' *'"" *^"'=«- 484— CABINET PUDDING. 490.— CABINET PUDDING A LA ROYALE.