The Institute cook book

BREAD-AND-BUTTER PUDDING Bread and butter V4 teaspoon salt 3 eggs 1 quart milk 1/2 cup sugar X teaspoon flavoring Cut thin slices of bread; remove the crusts; butter both sides and line the bottom and sides of the pudding dish with them. Beat the eggs; add milk, sugar and flavoring; strain and pour over the bread. Sprinkle cinnamon or nutmeg over the top; let stand for twenty minutes; then bake in a slow oven. As soon as the custard begins to thicken on the sides of the dish it is done, and should be removed at once or it will whey. Serve with or without sauce. BREAD PUDDING Three-day old bread Allspice Butter Chopped raisins Sugar Milk Cinnamon Pinch of salt Molasses Cut the bread very thin; butter it; put a layer in the pudding dish; add a little sugar, a pinch of allspice and cinnamon, a grating of nutmeg and a handful of chopped raisins. Add further layers until the dish is full, finishing with a layer of bread. Heat the mUk; add a pinch of salt and enough molasses to color it perceptibly. Pour slowly over the mass, continuing until by gently pressing the bread the milk can be seen. Cover with a plate and leave in a moderately warm place over night. If it seems dry in the morning add more milk. Bake in a moderate oven three or four hours. Keep covered with the plate for two hours; then cover with paper. COTTAGE PUDDING 1 tablespoon butter % cup milk 1 cup sugar 11/2 cups flour 1 egg 1 teaspoon baking powder Pinch of salt Beat the butter and sugar to a cream; add the egg and beat again. Mix and sift the dry ingredients and add them alternately with the milk. Turn into a buttered cake pan and bake about half an hour. Serve with vanilla or lemon sauce. i:4"mriyVt"Four PUDDINGS AND DESSERTS PEACH PUDDING 3 eggs 3 tablespoons milk 4 tablespoons sugar 3 tablespoons sifted flour Sugared peaches Fill a baking dish three-quarters full with peaches and cover them with sugar. Beat the yolks of the eggs; add the sugar and milk; then the sifted flour and the whites of the eggs beaten very stiff. Pour the batter over the peaches; mix all thoroughly together and bake about forty-five minutes. Serve hot with lemon sauce or cream and sugar. BAKED FLOUR PUDDING 5 eggs Pinch of salt 9 tablespoons flour 1 quart milk Beat the eggs separately and then together; stir in the sifted flour and the milk; strain and pour into a buttered pudding dish. Bake half an hour and serve immediately with lemon or vanilla sauce. BROWN BETTY 3 medium-sized apples 1/2 cup sugar 1 cup stale bread crumbs 1/2 teaspoon cinnamon 1/4 cup butter Juice and rind of 1/2 lemon 1/2 cup boiling water Pare, quarter, core and slice the apples. Melt the butter and pour it with the lemon juice over the crumbs. Mix the cinnamon, grated lemon rind and sugar together. Butter a baking dish; put in alternate layers of apple and bread crumbs, sprinkling the apples with the sugar mixture, and making the last layer of crumbs. Pour the water on before adding the last layer of crumbs; cover and bake for thirty minutes or until the apples are soft; then uncover and brown the crumbs. Serve -with cream or with soft custard or lemon sauce. QUEEN OF PUDDINGS 1 quart milk 4 eggs 1 pint bread crumbs Juice and rind of 1 lemon 1 cup sugar 1 teaspoon butter Marmalade or preserves