THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL
DATE CRUMB PUDDING
1 cup dried crumbs
1 pint hot milk
Let stand until milk is absorbed, then add
¼ teaspoon salt
½ cup molasses
½ teaspoon cinnamon
1 cup dates, cut small
1 egg
½ teaspoon mixed cloves, nutmeg, allspice, ginger
Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit.
FIG PUDDING
¼ lb suet
½ lb chopped figs
1 cup sour apple (cored, pared and chopped)
1 cup milk
½ cup molasses
½ cup corn syrup
1 cup breadcrumbs
2 eggs
⅓ cup flour
Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.
FRUIT TAPIOCA
¼ cup pearl tapioca
⅓ cup corn syrup, or
¼ cup sugar
⅛ teaspoon salt
1 cup water
1 cup milk
1 cup fruit
Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the tapioca is clear. Add fruit and 1 teaspoon vanilla and chill.
RICE FRUIT CUSTARD
⅓ cup rice
1 cup milk
⅓ cup corn syrup
1 teaspoon vanilla
⅛ teaspoon salt
1 egg
1 cup fruit
Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.
NUT AND FRUIT PUDDING
1 cup stale breadcrumbs
2 cups scalded milk
½ cup corn syrup
½ cup chopped nuts
2 eggs
⅛ teaspoon salt
½ teaspoon vanilla
¾ cup chopped figs, dates or raisins
Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. Bake 25 to 35 minutes in moderate oven.
CHOCOLATE BREAD PUDDING
1 cup crumbs
2 cups milk
1 oz. chocolate
⅓ cup sugar
½ cup corn syrup
2 eggs
⅛ teaspoon salt
½ teaspoon vanilla
Use whites for meringue with 2 tablespoons corn syrup.
CAKE CROQUETTES
1 pint stale cake crumbs
1 cup milk
Soak 1 hour; heat and add
2 yolks of eggs
2 teaspoons vanilla
Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce.
CEREAL FRUIT PUDDING
2 cups milk
1 cup any ready-to-eat cereal
1 egg (beaten)
⅓ cup molasses
½ teaspoon salt
½ teaspoon cinnamon
1 cup raisins, dates or prunes
Mix ingredients. Bake 30 to 40 minutes in moderately hot oven.
SCALLOPED FISH
2 cups crumbs
2 cups fish
2 tablespoons chopped parsley
¼ cup fat
¼ cup flour
⅛ teaspoon pepper
2 teaspoons onion juice
1½ cups milk
1 teaspoon salt
2 tablespoons fat
Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes.
SPANISH CASSEROLE
2 cups cooked rice
1 quart tomatoes
¼ to 1 lb. hamburg steak
⅛ teaspoon pepper
3 teaspoons salt
2 tablespoons onions, chopped
⅛ teaspoon cayenne
Add rice to tomatoes. Add seasoning and meat, browned. Bake in casserole about 2 hours.
PEANUT LOAF
3 cups stale bread crumbs
2 cups milk
2 teaspoons salt
⅛ teaspoon pepper
¼ teaspoon poultry seasoning
1 tablespoon onion juice and pulp
2 eggs
4 teaspoons baking powder
1½ cups chopped peanuts
Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes.
CHEESE ENTREE
1 cup cooked farina or rice
1 cup cheese
1 cup nuts
1 cup milk
⅛ teaspoon cayenne
1 egg
1 teaspoon salt
Mix ingredients thoroughly. Bake in greased dish 30 minutes.
BEAN LOAF
2 cups cold cooked beans
1 egg beaten
1 cup breadcrumbs
⅛ teaspoon pepper
1 tablespoon minced onion
2 tablespoons catsup
¼ teaspoon salt
Shape into loaf. Bake 25 minutes. Serve with tomato sauce.
ROYAL FRENCH TOAST
Use leftover bread as French toast by dipping in mixture of
1 cup milk
1 tablespoon corn syrup
1 egg beaten
Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert.
DRIED FRUIT PUDDING
One cup dried apricots, peaches or prunes soaked two hours in two cups of water.
1 cup bread crumbs
⅔ cup corn syrup
1 teaspoon orange or lemon rind
2 eggs
⅛ teaspoon salt
1 teaspoon lemon juice
½ cup chopped nuts
Mix ingredients. Place in greased baking dish and bake 30 minutes in moderately hot oven.
CHEESE SAUCE ON BREAD
¼ cup fat
1 pint milk
2 qts. milk
¼ cup flour
¼ teaspoon cayenne
1 cup cheese
Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.
SURPRISE CEREAL
3 cups dried breadcrumbs
3 tablespoons maple syrup
½ teaspoon salt
Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used.
SURPRISE CROQUETTES
1 cup leftover cereal
1 cup chopped peanuts
½ cup dried breadcrumbs
1 beaten egg
Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly.
CHEESE STRAWS
1 cup stale bread
⅛ teaspoon cayenne
½ cup grated cheese
¼ cup milk
⅔ cup flour
¼ teaspoon salt
Make into dough; roll ¼ inch thick. Cut into strips 6 inches long and ½ inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry.