New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-01-27
- 7OVSEHOCD
@, "A, TALKS
THE QUEEN OF PUDDINGs" AND OTHER
WAYS OF USING BREADCRUMBs

THE QUEEN OF PUDDINGS" AND OTHER
WAYS OF USING BREADCRUMBs
The name queen Of Pudilngs" has been gener-
ally applied TO the following bread pudding: Soak
a pint Of soft breadcrumbs In quart OF fresh
cold milk, for two hours. rub through a collander
add cup Of sugar and the yolks Of four eggs we'll
beaten together and then stirred into the bread
pulp and milk Add the grated yellow rind Of
lemon. Bake the pudding In pudding-dish OF
stoneware set in pan OF water. Let 1t bake
slowly In the until II Is firm IN the centre
When done take IT out spread IT with Jelly. and
after 1t has cooled little prepare Inerngue and
spread roughly over the toy. For this meringue,
beat the whites Of the four eggs 10 stiff froth
add a cup OF powdered sugar sifted. and the juice
Of small lemon. Return the pudding 20 the oven
cook the merirsue for twenty minutes. The
should he cool that the meringue will only
brown delicately in this time Serve this dessert
cold. with sauce Of sweet cream, II you wish
ANOTHER WAY.
bread pudding Ike the above Queen OF Pud-
dnss" has certainly an excuse for existence II is
an excellent dessert II properly made The same
thing cannot be- said Of the average bread pudding
II represents the greatest extravaganza. while
posing an economy No one pretends that an
good Il is prepared merely because the breadbox
is crowded with stale bread. which Is supposed 10
materials of bread pudding are worse than
wasted when they are made OF such mixture.
The palate Of healthy grown person rejects s9cn
A culinary fraud. and the younger members OF a
family are only induced 70 eat Il by dnt or much
persuasion. and butter and sugar. The plea IS
cftcn made that Il Is wholesome. II Is not whole
~,
Broad that has lain III a breadbox for week
or longer though it may not be actually moudy'
is not 1T for any place but the garbage pa or me
stove r. Will faint wholesome bread placed be
side IT, The receptacle for loaves or breau.
whether it IS stone jar or A lin box should ne
cleared Of bread al least twice Il week ana All
scraps Of bread on hand should be broken up AT
that time put on tin plates and dried In the oven
or II II Is desired make pudding, or 70 use
bread for stufng prepare the soft crumbs OF tneS
scraps that have not lain over four days. ana add
as much more crumbs as is needed from stale
loaf The crusts OF the bread left can then De
dried "a these are not good in puddlHs' or tor
sfuffng but are Just good az the SOFT interior
FOR making crumbs for breadng. " -
,ro prepare them. dry the bread on I'm plates IN
tho stove closet under the oven. for at least TWO
DAYS until all moisture has left them; Roll them
I'm. with a rolling pin. OF crush them win d
notato beetle and SIT them through hour sieve
Put them In q closely covered box. IN dry placr'
u.be-e they Will keep for months. Lay aside IN a
serarafo box a fev OF the coarser crumbs whch
an rot go through the sieve. TO FRY brown III
bI+tor when needed. for "raspings
These are used TO decorate dishes or tTleu OF
h-oile9 meat or fish. or with mecarohl OF us"
~ noodles and with some vegetables