56 PILGRIM COOK BOOK
Grate about ¾ loaf of bread, cutting off the crust; pour over it about a quart of scalded milk; a piece of butter the size of an egg; when cool add a teaspoon cinnamon, ½ cup sugar, ½ cup raisins , and ¼ teaspoon baking soda dissolved in a little hot water. Beat 2 or 3 eggs very light and add last. Turn all in well greased pudding dish and bake ¾ of an hour. Serve with hard sauce. This recipe may be steamed or boiled.—Mrs. O. Kleppisch.
Chocolate Bread Pudding.
Two cups stale bread crumbs, enough milk to cover, 2 eggs, ¾ cup sugar, 2 small squares chocolate. Mix well and bake ½ hour; to be eaten with any kind of sauce.—Mrs. Albrecht.
One cup flour, ½ cup sugar, salt; put through chopper 1 cup raw potatoes, 1 cup carrots, 1 cup suet, ½ teaspoon cloves, ½ teaspoon cinnamon, ½ teaspoon allspice, 1 cup raisins, ½ cup currants, ½ teaspoon baking soda. Steam 2 hours. Serve with lemon sauce.
Lemon Sauce.—Yolk of 2 eggs, 1 cup sugar, ½ cup butter, 1 tablespoon cornstarch, juice of 1 lemon. Stir this into 1½ cups boiling water and cook a few minutes.—Mrs. Sodemann.
Caramel Cup Custard.
One-half cup sugar, ½ cup boiling water, 2 eggs, salt, 2 cups scalded milk, vanilla. Melt sugar slowly over fire, then add water and let boil until clear. Pour ¼ into each of 4 cups. Scald milk. Beat eggs slightly. Add to milk. Add vanilla. Pour into cups containing syrup. Place in pan of hat water and bake until set.—Mary Sternberg.
One-half cup sugar, 2 egg yolks, 1 cup milk, 1 teaspoon lemon extract, ½ cup bread crumbs, 2 tablespoons or more of cocoanut. Bake about ½ hour. Make frosting of the whites of eggs and ¼ cup of sugar. Brown slightly in oven.—Mrs. O. Kleppisch.