LESSON LVI
MILK THICKENED WITH EGG AND STARCHY MATERIALS (C)
Bread Puddings are made by adding bread to a custard mixture, and then baking in the oven like Baked Custard. For these puddings either stale or dry bread is used. The bread should be softened with the milk.
How many eggs are used to thicken one pint of milk in Steamed or Baked
Custard? How many eggs are used to thicken one pint of milk in Bread
Puddings (see recipe below)? Account for this difference.
BREAD PUDDING
2 cupfuls milk 1 cupful bread crumbs 1 tablespoonful butter 3 tablespoonfuls sugar 1 egg 1/4 teaspoonful salt 1 teaspoonful vanilla or 1/2 teaspoonful spices 3 tablespoonfuls cooked currants
Scald the milk; add the bread crumbs. When the crumbs are soft, add the remaining ingredients. Pour the mixture into a buttered baking-dish, and place the baking-dish in a pan of hot water. Bake the pudding slowly until it becomes firm and golden brown. Cover during the first 15 minutes of baking. Serve with cream, Hard Sauce, Chocolate or Vanilla Sauce (see below).
If chocolate were added to the recipe for plain Bread Pudding, what change should be made in the other ingredients (see Chocolate Corn-starch Pudding)? Since chocolate contains much fat, what ingredient could be omitted, if chocolate were used? Compare the recipes for Bread Pudding and Chocolate Bread Pudding.
CHOCOLATE BREAD PUDDING
1 cupful bread crumbs 2 cupfuls scalded milk 1 ounce chocolate 1/4 cupful boiling water 1/3 cupful sugar 1 egg 1/4 teaspoonful salt 1/2 teaspoonful vanilla
Add the bread crumbs to the scalded milk and allow them to soak until soft. Cut the chocolate in pieces, add the boiling water to it, and cook gently until a smooth paste is formed. Add this to the bread mixture. Proceed as in the preparation of plain Bread Pudding. Serve with plain or whipped cream or Lemon Sauce.
VANILLA SAUCE
1/2 cupful sugar 2 tablespoonfuls flour 1/8 teaspoonful salt 2 cupfuls boiling water 1 to 2 tablespoonfuls butter 1 teaspoonful vanilla
Mix sugar and flour thoroughly, then add boiling water slowly. Cook 10 minutes. Dilute or evaporate if necessary. Add the butter and vanilla [Footnote 53: See footnote 25 regarding the adding of vanilla.] just before serving.
CHOCOLATE SAUCE
1/2 cupful sugar 3 tablespoonfuls flour 1 cupful water 1 cupful milk 3/8 cupful cocoa or 2 squares (or ounces) chocolate 1/4 teaspoonful salt 1/2 teaspoonful vanilla
Mix the sugar, flour, and cocoa (if the latter is used). Add the water; stir and cook until the mixture thickens. Then add the milk and cook over boiling water for at least 15 minutes.
If chocolate is used, cut it in pieces, add 5 tablespoonfuls of boiling water. Stir and cook until a smooth paste is formed. Add the chocolate to the other ingredients, then the salt and vanilla. [Footnote 54: See footnote 25 regarding the adding of vanilla.] Serve hot or cold over desserts.