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Cake Mixtures and Puddings: Cover

Bread and Butter Pudding. 2 eggs 2 C. milk 4 T. sugar butter spk. salt C. raisins or currants stale bread 1. Cut stale bread in one-fourth inch slices and spread with butter. 12. Cut slices into triangular shaped pieces and put a layer in the bottom of the buttered pudding dish. 3. Cover with one-half the raisins which have been picked over and washed. 4. Repeat, having top layer buttered bread. 5. Beat the eggs, add sugar, salt and scalded milk and pour mixture over pudding. 6. Bake same as rice pudding. 7. Serve with cream or hard sauce.

Cottage Pudding. 1 T. butter 2 C. flour C. sugar 3 t. baking powder 1 egg t. salt C. (?) milk. 1. Mix by either cake method or batter method of mixing. Mixture should be a soft drop batter. 2. Bake in a shallow pan in moderate oven. 3. Cut in squares and serve hot with vanilla or lemon sauce.

See Exercise XIV for Vanilla Sauce.

Brown Betty. 4 C. sliced apples + C. brown sugar 2 C. soft bread crumbs + t. cinnamon C. water 1/4 t. nutmeg 1/4 C. butter lemon, juice and grated rind 1. Melt the butter and stir the crumbs into it. 2. Mix sugar, cinnamon, nutmeg and lemon rind. 3. Put one-third of the crumbs into a buttered baking dish. 4. Add one-half the apples. 5. Sprinkle with one-half the mixed sugar and spices, add one-half the water and lemon juice. 6. Repeat. Cover with the remaining crumbs and bake about forty-five minutes. Cover at first to prevent crumbs browning too fast. 7. Serve with cream and sugar or lemon sauce.

Hard Sauce. top.

C. butter t. lemon extract t. vanilla spk. nutmeg 1 C. powdered sugar 1. Cream butter and add sugar gradually. 2.

Add vanilla and lemon extract. 3. Heap on serving dish and sprinkle nutmeg over the 4. Put in ice box until ready to serve.

Note. The stiffly beaten white of an egg may be beaten into the sauce after the flavoring has been added. It will make the sauce lighter