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Christine from Hamden, CT
"I was 32 when I started cooking; up until then, I just ate."  - Julia Child


Hamden, CT

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Bread and Butter Pudding

  • Bread
  • Butter
  • Raisins
  • Custard
  • 2 eggs
  • Pint and a half of milk
  • Sugar
Spread your bread with a little butter and cut into slices about 1/2 inch thick, and put into a flat buttereed pudding dish, put one layer on the bottom of the dish and then put some raisins over it; do this until the dish is full and then make a little custard with two eggs to a pint and a half of milk, pour the custard over the bread, first sprinkling sugar over the bread, then put a piece of butter, about a teaspoon in the custard, so that it will float on the top. Bake in a oven heated to 350F.

Daisy Eggs

  • 6 eggs
  • 6 rounds of toasted bread
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • pepper
Butter toast and put onto a platter which can be put into the oven. Separate eggs, leaving each yolk separate in a small dish. Beat whites until light, and pile on the toast, which has been dipped in chilled milk. With the back of a spoon make places in whites of eggs and put a yolk in each. Place in hot oven for 3 minutes, or until yolks are set to your liking. Dust with pepper and salt, and serve at once.

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