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Show 4 , i I Mary's Kitchen ; . Save every crumb and scrap of bread. lried bread Is one of the most Important Ingredients in more than one left -over . Remember though, that toast is a different kind of dried bread If It Lsl buttered and do not store it with plain j bread. i It s a great convenience to have bread crumbs on hand for crumbing .croquettes and making scalloped dishes and puddings The bread I must ! perfectly dry and crisp Put through the fine knife of the food : r hopper and store In glass cans, Moi HER s BRE l PUDDING Two and one-half cups stale coarse, bread crumbs milk. i cup sugar. 1 teaspoon cinnamon, l egg. y teaspoon1 ;salt tablespoons nutter, i SAUCE One-half cup butter 1 cup j in ow ii. sugar. teaspoon Vanilla, few, Kr.itings nutmeg. I Pul at least one cup of milk in a! smooth P0 :,nd bring to boiling point Pour over bread and let stand in a I warm place until milk Is absorbed j j Add sugar, butter, cinnamon and egg! and beat well Turn into a buttered! .pudding dish and bake In a moderate oven until firm lo the touch. Serve I warm with ihe sauce. Eeat butter to a cream. Slowly beat ln sugar and add vanilla and nutmeg 'Do not use the crusts of bread In toll pudding. COMPANY BRKAI) PI DDIXG. Two cups milk. 1-2 cups bread crumbs, l'-fc tablespoons butter, 4 tablespoons butter A lable-fpoons sugar. su-gar. 1 lemon, z eggs raspberry or I strawberry jam. Heat milk and pour over bread jcrumbs. Add sugar, btter and 'grated rind of lemon. Iet cool and (add the yolks of the eggs well beaten. .Mix thoroughly and pour into a buttered pudding dlsb. Bake In a moderate oven for 20 minutes or uritll set Remove from oven and cover with a thick layer of Jam. Bi it whites of eggs till stiff and drv with four tablespoons sugai s.io-i.l over Jam and return pudding to the oven for eight mlnutea to color the meringue. Serve warm. BREAD CRUMB CHAKIAiTTE. Crisp unbuttered toast may bel ii-'-, i for this or let stale slices of bread stand In a moderate oven till brown-' ed through. Put through fine knif' Ol food chopper. There should be two upi Juice from strawberry or chsr- n preserves, 2 cups milk, 4 cup sugar, 3 eggs, 'i teaspoon salt. cup iwhlpping cream Add enough fruit lrup to the bread crumbs to moisten. Heat milk. Beat egpis with sugar and salt and stir In hot milk. Cover over hot water till inlxturo coats the spoon l ine a mold with bread crumbs mixture. mix-ture. Sprinkle with preserved fruit drained from Its sirup Pour In the boiled custard and i-t stand on ice for three or four hours till tho OUghly chilled. Serve with Whipped crea m (Copyright. 19::. N'BA Service) . i rt |