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St. James' Stale Bread Pudding. —Grate a stale loaf of bread (i e., 2 or 3 days old) into crumbs; pour over them 1 pt. of boiling milk; let stand 1 hour; then beat to a pulp; then beat, sugar, \% cups, to a cream with 4 eggs, and butter, 3 table-spoonfuls; grate in the yellow of a lemon, and a bit of nutmeg, and a pinch of cinnamon, if liked; beat all well together, and pour into a pudding dish lined with nice puff paste, and bake about 1 hour. The juice of the lemon to be used in making whatever sauce you prefer, as there are many already given.
Remarks. —The author feels very sure you will ask St. James to call again. Bread, buttered well on each side, may be substituted for the puff paste to line the dish.
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