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Baked Bread Pudding

2 pounds of white bread slices. 2 quarts of milk, or milk and water. 4 ounces of butter. 4 ounces of white sugar. 4 eggs. Nutmeg.

The bread should be quite free from any dark crust. Spread the butter on the slices and then cut them in dice shapes. Mix milk, sugar and eggs together and pour over the squares of bread in the baking pans. Bake till set in the middle. Any pudding sace will suit. "Hotel puddings," said a gentleman of good judgment and extensive experience of hotel and club life, for whom the writer was to prepare a little complimentary dinner, "hotel puddings I never eat nor do I care to offer them to friends. They are always too sweet--nothing but sweet--cloying--too sweet and rich at first, then further spoiled by a sauce all sugar. How can hotel cooks be so dull as not to see that they spoil their own work? Now I had a woman cook in New York whose efforts in that line were a perfect contrast to what I had found at hotel tables If you know of any pudding that is not an hotel pudding, you may add it to the list."

There are no puddings that are not hotel puddings. As in the case of English plum puddings we follow old patterns too much, and overleap the mark trying to make the rich enough richer.