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Puddings Made from Stale Bread and Cake: Pudding

Orange Pudding. 1½ cupfuls stale-bread crumbs, 1 cupful cold water, 1 cupful sugar, 1 cupful orange juice, Juice lemon, 2 eggs, 1 tablespoonful melted butter, teaspoonful salt, 2 tablespoonfuls powdered sugar, teaspoonful orange extract.

STALE BREAD AND CAKE PUDDINGS 957 Soak the crumbs in water twenty minutes, then add the sugar, orange, and lemon juice, the yolks of eggs slightly beaten, the butter and salt.

Beat till thoroughly mixed, pour in a buttered dish, and bake in a moderate oven till the pudding is firm. Allow it to cool slightly and cover with a 3 a, Saratoga Chip Kettle; b, Tea Kettle Steamer. a meringue made from the whites of the eggs, sugar, and orange flavoring. Brown delicately, and serve hot or cold.

Walnut Pudding.

Meats from 12 English walnuts, 1 cupful stale brown-bread crumbs, 2 cupfuls milk, 2 tablespoonfuls sugar, 3 eggs, 1 cupful sugar, 8 eggs, → cupful chopped suets 3 tablespoonfuls powdered sugar.

Soak the crumbs in water thirty minutes, then add juice and grated rind of the lemon. Beat the yolks of eggs till thick and lemon-colored, add sugar and suet, and mix thoroughly.

Add the other ingredients. Bake an hour. Beat the whites of eggs to a dry froth and make a meringue with 3 tablespoonfuls powdered sugar.