The 1918 Fanny Farmer Cookbook

after baking, cover with meringue made of whites two eggs, one−fourth cup powdered sugar,

and one tablespoon lemon juice; return to oven to cook meringue.

Bread and Butter Pudding

small stale loaf

baker’s bread

Butter

/2 cup sugar

/4 teaspoon salt

quart milk

eggs

Remove end crusts from bread, cut loaf in one−half inch slices, spread each slice generously

butter; arrange in buttered pudding−dish, buttered side down. Beat eggs slightly, add sugar,

with

salt,

and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven,

covering the first half−hour of baking. The top of pudding should be well browned. Serve

with

Hard or Creamy Sauce. Three−fourths cup raisins, parboiled in boiling water to cover and

seeded, may be sprinkled between layers of bread.

Bread and Butter Apple Pudding

Cover bottom of a shallow baking−dish with apple sauce. Cut stale bread in one−third inch

slices, spread with softened butter, remove crusts, and cut in triangular−shaped pieces; then

arrange closely together over apple. Sprinkle generously with sugar, to which is added a few

drops vanilla. Bake in a moderate oven and serve with cream.

Chocolate Bread Pudding

cups stale bread

crumbs

/3 cup sugar

cups scalded milk

eggs

squares unsweetened

chocolate

/4 teaspoon

salt

teaspoon vanilla

Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add

one−half sugar and enough milk taken from bread and milk to make of consistency to pour;

Chapter XXIII − HOT PUDDINGS

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