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Luckynumbr013 from
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Luckynumbr013

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Bread Pudding

  • Bread
  • Boiling milk
  • 2 eggs, beaten
  • Nutmeg
  • Sugar
Soak the bread in cold water and then squeeze it very dry. Take out any lumps and add milk. Allow 1/2 pint milk to 1 pound soaked bread. Add the beaten eggs and sweeten to taste. Add nutmeg. Bake the pudding slowly until firm. If desired, a few sultanas may be added to the pudding.

If the bread is light, such as the crusts of French rolls, it may be soaked in as much chilled milk as it will absorb. When the bread is soft, add sugar, eggs and flavoring.

Hominy Bread

  • 8 ounces hot hominy
  • 1 large spoonful butter
  • 2 eggs, very lightly beaten
  • 1 pint milk
  • 1/2 pint corn meal
Mix the butter with the hot hominy. Slowly stir in the beaten eggs. Add milk, gradually stirring it in. Add the corn meal. The batter should be of the consistency of rich boiled custard. If thicker, add a moderate amount of more milk. Bake with a good deal of heat at the bottom and not so much at the top. Bake in a deep pan, allowing space for rising. When done, it looks like a baked batter pudding.

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