New-York tribune., 1901-02-11
PUDDING VARIATIONS.
Using UP THE LEFTovERs-HOw To DE
CEIvE THE MAN OF WRATH"

II IS IN his favorite pudding that the man NJ
wrath" infrequently helps 70 consume the fam
uy leftovers boastfuI though ne may be AT the
time that his wife never confronts him with bread
pudding Meats and vegetables not often used
IN desserts. With these exceptions. almost any
thing may be worked of on the unwary family in
delicious desserts. Bread, cracker crumbs. stale
and broken cake, cookies. and even remnants OF
other desserts in the form OF custards and pud-
dings may all be used with profit 10 the house
keeper and diners alike.
definite idea of the amount Of thickening
Quired FOR various cousistencies is of the first
requisites in departing from arbitrary cook book
recipes. Two large eggs TO a pint OF milk make an
ordinary custard One egg and three-quarters Of a
cupfuI OF bread cake crumbs will be sufficient
for the amount Of milk II a custardlike con-
sistency IS wanted. This be favored TO taste.
If raisins 10 be used It IS well TO cover them
with boiling water and cook them until they
tender before putting them into the mixture. Nut
meg and cinnamon. together either alone.
can be used The mixture should be baked in
moderate until II Custards when II should be
removed a once it will whey. \ recipe for
creamy bread pudding may be made Of two cup
fuls Of milk one cupful Of dry bread crumbs
egg two tablespoonfuls OF sugar and one-haf table
spoonful OF butter and cinnamon nutmeg 10
taste Scald the milk. turn 1t hot over the bread
time cream the butter and sugar together. add 10
them the yOk Of the egg and the favoring and stir
them into the cooled milk and bread crumbs: Fold
In the st!ity beaten white Of the egg and bake
i CeAcluuS orange pudding can he MADE with
bread crumbs. Scad two cupfuls OF milk and turn
II over one-quarter cupful OF dried bread crumbs,
letting II stand until cool In the mean while beat
the yO!ks or TWO eggs to cream with One-haf cup
ful Of sugar. Mix together the milk and bread
butter and the juice OF orange and half the
grated rind- Turn into buttered dish, place IN a
pan of boiling water, and bake until firm. Cover
with meringue made of the two whites OF the
eggs. Brown slightly, and serve hot or cold.
Bread crumbs are also used in apple charlotte.
To make II, butter deep pudding dish thoroughly
Sprinkle the bottom with layer or chopped ap-
pies; over these sprinkle some sugar and CHINA
mon nutmeg. bits Of butter and bread crumbs
Continue in the same way until the dish is fun.
Let the top layer be bread crumbs and butter.
Cover the dish. place IL in pan OF hot water. set
II in the oven and cook for fortyfive minutes. AT
the of that time remove from the water,
cover il and brown quickly in the Serve IL
sweet sauce. The proportions are a cupful OF sour
apples chopped cupful OF bread crumbs, one
quarter cupful of sugar and heaping tablespoon
ful of butter.
OF the best. and eggs should always be cold. Pud-
dings steamed. baked boiled. Boiling
steaming pudding usually takes twice long
baking. Butter and cornstarch puddings require
quick oven. Fruit bread. rice and custard pud-
dings need a moderate oven.
Boiled puddings cooked in a mould or cloth
II the former i used, butter II Thoroughly fill IL
about two-thirds fun. cover it, put il in boil
ing water that reaches nearly the top
mould. Cover the kettle closely and replenish
TO be boiled in cloth, dip the cloth in boiling
water -four il thoroughly and fiji the foured side
not than half fun leaving ample room for the
pudding TO swell Fasten it securely Put a
saucer or small plate in the kettle. drop the bag
il. cover the kettle and boil steadily the re-
uiiired