Bread and Butter Pudding. — Strew half a cupful of currants in. the
bottom of a baking dish, then butter some slices of freshly-baked bread
and lay in the dish. Make a custard with two eggs and a pint of milk,
sweeten to taste, and pour it over; grate a little nutmeg over the top✪ Bread and Butter Pudding and
bake a light brown. This pudding should be baked in the dish in which
it is to be sent to table. It is delicious eaten with stewed fruit'
Steamed Bread and Butter Pudding. — Butter a small pudding bowl.
Cut some thin bread and butter, decorate the bottom of the basin with
candied peel cut in stars, or a few raisins or preserved cherries; put in
the slices of bread and butter, dusting each slice with sugar and sprinkling
with a few chopped preserved cherries. When full beat up an egg with
half a piiit of milk, flavor with essence of almonds✪ Steamed Bread and Butter Pudding, and strain over the
pudding. Leave to soak for a while, cover with buttered paper, and
steam for an hour and a quarter. Turn out, and serve with custard.
Bread Pudding in Disguise .^Break half a loaf of bread into pieces
and soak in milk, just what the brea.d will take up. Then add an egg
and a cup of sugar and a cup of rich, creamy milk in which put half
leaspoonful of saleratus and teaspoonful of cream of tartar✪ Bread Pudding in Disguise. Bake until
light and well browned in a medium oven. To serve pour a little maple
syrup over each dish.
Brown Betty. — Mix a cupful of sugar and a level teaspoonful of
cinnamon. Prepare about a quart of sliced tart apples. Stir into a pint
of soft bread crumbs about half a cupful of melted butter✪ Brown Betty. Butter well
a deep pudding dish, put in a layer of crumbs, then sliced apples and
sprinkle with sugar, then another layer of crumbs, apples and sugar and
continue until the materials are used with a thick layer of crumbs on the
top. Bake about an hour in a moderate oven. If the oven browns on
the bottom set in a pan of hot water or bake on the top grale of the oven,
covering the pudding well to prevent too crisp an upper crust. Serve
with hard sauce made as follows: Cream a third of a cupful of butter,
add gradually a cupful of powdered sugar and when beaten to a cream
■dd drop by drop to prevent separation, two tablespoonfuls of rich cream.
Kavor with vanilla or lemon juice.
S4 THE RURAL COOK BOOK.
Carrot Pudding- — Mix together one cupfal of grated bread crumbs,
a quarter of a pound each of flour and of butter, one-balf pound of
preserved cherries, and one-half pound of sugar and a saltspoonful of
salt. Boil six young carrots until they are tender✪ Carrot Pudding, then pass them
through a sieve and add half a pound of this pulp to the other ingredi-
enls. Stir the mixture well, then steam it in a buttered mold for 2J^
hours. In the Winter we make an imitation plum pudding in which a
cupful of grated carrot is used, the carrot both lightening and
enriching it.
Cherry Cups,— Measure a pint of sifted flour, add two teaspoonfuts
of baking powder and half a Icaspoonfui of salt and sift again. Mix to
a soft dough with cold water. Butter little custard cups and drop in a
little of the dough and then add a teaspoonful of the cherries✪ Cherry Cups; cover
these with more dough (the cups should not be more than half full).
Set the cups in a steamer, or if you have no steamer you can put them
in a dtfep baking pan with a little boiling water; cover closely with
another pan and steam half an hour in the oven. Eat with cherry sauce
or sweetened cream. On bread baking day you can make these with
bread dough instead of the hairing powder dough.
Page 39 · 6 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bread and Butter Pudding. — Strew half a cupful of currants in. the bottom of a baking dish, then butter some slices of freshly-baked bread and lay in the dish. Make a custard with two eggs and a pint of milk, sweeten to taste, and pour it over; grate a little nutmeg over the top and bake a light brown. This pudding should be baked in the dish in which it is to be sent to table. It is delicious eaten with stewed fruit.
Steamed Bread and Butter Pudding. — Butter a small pudding bowl. Cut some thin bread and butter, decorate the bottom of the basin with candied peel cut in stars, or a few raisins or preserved cherries; put in the slices of bread and butter, dusting each slice with sugar and sprinkling with a few chopped preserved cherries. When full beat up an egg with half a pint of milk, flavor with essence of almonds, and strain over the pudding. Leave to soak for a while, cover with buttered paper, and steam for an hour and a quarter. Turn out, and serve with custard.
Bread Pudding in Disguise .^Break half a loaf of bread into pieces and soak in milk, just what the bread will take up. Then add an egg and a cup of sugar and a cup of rich, creamy milk in which put half teaspoonful of saleratus and teaspoonful of cream of tartar. Bake until light and well browned in a medium oven. To serve pour a little maple syrup over each dish.
Brown Betty. — Mix a cupful of sugar and a level teaspoonful of cinnamon. Prepare about a quart of sliced tart apples. Stir into a pint of soft bread crumbs about half a cupful of melted butter. Butter well a deep pudding dish, put in a layer of crumbs, then sliced apples and sprinkle with sugar, then another layer of crumbs, apples and sugar and continue until the materials are used with a thick layer of crumbs on the top. Bake about an hour in a moderate oven. If the oven browns on the bottom set in a pan of hot water or bake on the top grate of the oven, covering the pudding well to prevent too crisp an upper crust. Serve with hard sauce made as follows: Cream a third of a cupful of butter, add gradually a cupful of powdered sugar and when beaten to a cream add drop by drop to prevent separation, two tablespoonfuls of rich cream. Flavor with vanilla or lemon juice.
Carrot Pudding- — Mix together one cupful of grated bread crumbs, a quarter of a pound each of flour and of butter, one-balf pound of
preserved cherries, and one-half pound of sugar and a saltspoonful of salt. Boil six young carrots until they are tender, then pass them through a sieve and add half a pound of this pulp to the other ingredienls. Stir the mixture well, then steam it in a buttered mold for 2J^ hours. In the Winter we make an imitation plum pudding in which a cupful of grated carrot is used, the carrot both lightening and enriching it.
Cherry Cups,— Measure a pint of sifted flour, add two teaspoonfuts of baking powder and half a teaspoonful of salt and sift again. Mix to a soft dough with cold water. Butter little custard cups and drop in a little of the dough and then add a teaspoonful of the cherries; cover these with more dough (the cups should not be more than half full). Set the cups in a steamer, or if you have no steamer you can put them in a deep baking pan with a little boiling water; cover closely with another pan and steam half an hour in the oven. Eat with cherry sauce or sweetened cream. On bread baking day you can make these with bread dough instead of the baking powder dough.
Records on this page
Bread and Butter PuddingSteamed Bread and Butter PuddingBread Pudding in DisguiseBrown BettyCarrot PuddingCherry Cups