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Classic
Cook Books
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page 204
briskly until they foam; add to the eggs two tablespoonfuls of water; beat them
sharply again until the tissues of the eggs thoroughly blend with the water, mix
the sugar and butter together; add the eggs, beat again, then pour in the flour
which will make a stiff batter; lastly, thin this with the small cup of milk
(sweet milk is the best), then bake in shallow pans and serve with lemon sauce,
or a rich wine sauce if that is preferred.
A QUICKLY-MADE PUDDING
Split a few crackers, lay the surface over with raisins, and place the halves
together again; tie them closely in a cloth, and boil them fifteen minutes.
Serve with a rich sauce of butter, wine, sugar and nutmeg.
ANOTHER QUICKLY-MADE PUDDING
Get a light, square loaf of bread, split it in three or four horizontal slices;
strew in between the slices cut-up raisins or currants; tie it up again; boil
half an hour, and serve it with a rich sauce. There are few better puddings made
with so little expense or trouble.
DELICIOUS BREAD PUDDING
Butter some slices of bread, cut thin, and lay them in a dish, with currants and
citron between; pour over it a quart of milk, with four well-beaten eggs, and
sugar sufficient to sweeten to taste, and bake. Serve with sauce. It is easily
made, and very nice. It is good hot or cold.
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Classic
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