MILTON PUDDING
Use one pint of stale bread broken in crumbs, one quart of milk, two
eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon,
three tablespoonfuls of sugar and two ounces of Walter Baker & Co.’s
Chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a
bowl, and soak for two or three hours. Beat together the eggs, sugar,
and salt. Mash the soaked bread with a spoon, and add the egg mixture to
the bread and milk. Pour into a pudding-dish, and bake in a slow oven
for about forty minutes. Serve with an egg sauce or a vanilla cream
sauce.
EGG SAUCE.–Beat the whites of two eggs to a stiff, dry froth; and beat
into this, a little at a time, one cupful of powdered sugar. When smooth
and light, add one teaspoonful of vanilla and the yolks of two eggs.
Beat the mixture a little longer; then stir in one cupful of whipped
cream or three tablespoonfuls of milk. Serve at once.
VANILLA CREAM SAUCE.–Beat to a cream three tablespoonfuls of butter,
and gradually beat into this two-thirds of a cupful of powdered sugar.
When this is light and creamy, add a teaspoonful of vanilla; then
gradually beat in two cupfuls of whipped cream. Place the bowl in a pan
of boiling water, and stir constantly for three minutes. Pour the sauce
into a warm bowl, and serve.
