The 1918 Fanny Farmer Cookbook

Scalloped Apples

small stale loaf

baker’s bread

/4 cup sugar

/4 cup butter

/4 teaspoon grated

nutmeg

quart sliced

apples

Grated rind and juice

of 1/2 lemon

Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter

and

stir in lightly with fork; cover bottom of buttered pudding−dish with crumbs and spread over

one−half the apples, sprinkle with one−half sugar, nutmeg, lemon juice, and rind mixed

together;

repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first

prevent crumbs browning too rapidly. Serve with sugar and cream.

Bread Pudding

cups stale bread

crumbs

eggs

quart scalded milk

/2 teaspoon salt

/3 cup sugar

teaspoon vanilla

/4 cup melted

butter

/4 teaspoon spice

Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt,

and

flavoring; bake one hour in buttered pudding−dish in slow oven; serve with Vanilla Sauce. In

preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there

need

be but little waste.

Cracker Custard Pudding

Make same as Bread Pudding, using two−thirds cup cracker crumbs in place of bread crumbs;

Chapter XXIII − HOT PUDDINGS

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