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Puddings Made from Stale Bread and Cake: Make

Make a sponge cake, and bake in a solid loaf, either round or oblong.

When cool, take out the center, leaving the crust an inch thick on the sides and bottom. Make an icing of 2 ounces chocolate, a cupful sugar, cupful water, and McIlhenny's Vanilla to flavor. Melt the chocolate and add to it slowly the sugar and water boiled to a sirup which will spin a thread. Flavor, and brush with it at once the entire cake, inside and out, until it is well coated. Just before serving, fill with rich, sweet cream (about a cupful), whipped, sweetened, and flavored.

Pineapple Pudding.

Slices of stale cake, 1 pineapple, cupful sugar, 1 cupful cold water.

STALE BREAD AND CAKE PUDDINGS Line a buttered pudding dish with slices of stale cake. Pare and slice the pineapple thinly. Cover each layer of cake with the fruit, sprinkling it with sugar; cover with cake, then pineapple. Make the top layer cake, and over all pour the water.

Cover, and bake slowly two hours.

Eat hot with hard sauce.

Cabinet Pudding. 3 cupfuls cake, 1 cupful milk, 2 eggs, Salt, 2 tablespoonfuls sugar, cupful raisins, nut meats, and citron.