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Show I Bread and Peach Pudding BY BERTHA E. SHAPLEIGH jf. Cooking Authority for NEA Service and Columbia University. Six slices or 12 small pieces of soft, stale bread. 1 1-2 cups milk, 3 1 eggs. 1-4 cup sugar, 12 teaspoon salt. 1 teaspoon vanilla. 8 fresh or 1 c?'i . peaches Butter a tin mold, as is used for steamed puddings. Beat eggs slightly, add to milk with sugar, .salt and vanilla. Dip, - bread in the milk and line the mold with these pieces, placing a layer on the bottom of mold. p over this place peaches, cut in quarters or eighths, adding sugar It If peaches are not sweet. Continue umil material is used Pour over ail the remainder of eg? ' and milk. Steam until custard is set. Tuin from mold and serve with any good liquid sauce or with plain : S; or beaten cream. tCut this out and paste it In ycur cook book) f I I |