BREAD AND BUTTER PUDDING(Plum Pudding) - (Favorite Dishes)
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint of flour, one heaping teaspoonful of baking powder, lump of
butter the size of a hickory nut, one pinch of salt, wet up with milk
to a thick batter as stiff as for gems; add one pint of cherries with
the juice strained off; stir the cherries into the batter; steam in
stem cake dish; butter cake dish, and steam three-quarters of an hour.
When done turn out on plate.
_Sauce for same_--One cup of cherry juice, one cup of sugar, one
cup of water, small lump of butter, one tablespoonful of thickening;
when it boils up add two tablespoons of cherry wine and nutmeg to
taste. This pudding is enough for twelve persons.
Bread And Butter Pudding No 1Cut six small tea buns in half, butter well, using two generous ounces
of butter for the six, and put them together again. Beat three eggs with
a cup and a half of rich milk, add half a cup of almonds blanched and
chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the
buns soak in this for awhile. Butter a mould, sprinkle with fine bread
crumbs, take the buns out of the custard, lay them in the mould and
pour the custard over them. Set the mould in a pan of boiling water in
the oven and bake three-quarters of an hour, and serve hot with a sauce.
Bread And Butter Pudding No 2Cut some slices of home-made bread about half an inch thick, butter and
lay in a pudding dish, sprinkle with currants, put another layer of
buttered bread and currants. Beat three eggs light and stir into a pint
of milk, sweeten to taste, flavor with a little grated lemon peel or
cinnamon, pour over the bread and butter and bake in a moderate oven
until the custard is set. Test with a knife; if it comes out clean it is
done. If baked too long the pudding will be watery. Serve cold and in
the dish in which it is baked.
Bread And Butter PuddingCut a penny loaf or French roll into thin slices of bread and butter, as
for tea; butter the bottom of the dish, and cover it with slices of
bread and butter; sprinkle on them a few currants, well washed and
picked; then lay another layer of bread and butter; then again sprinkle
a few currants, and so on till you have put in all the bread and butter.
Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or
ginger, and a few bitter almonds, and pour it on the bread and butter.
Put a puff paste round the dish, and bake it half an hour.
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