BREAD CRUMB PUDDING WITH CORNMEAL
Carmelize ⅔ cup sugar, add to 1 quart milk scalded in double boiler, let stand until dissolved; then add 2 cups stale bread crumbs and let soak until softened. Beat 2 eggs slightly, add ⅓ cup sugar, ¼ teaspoonful salt, ½ teaspoonful each Mapleine and vanilla, ⅔ cup seeded raisins cut in halves and dredged with 2 tablespoonfuls Gold Medal Flour. Combine mixtures, turn into buttered earthenware pudding dish and bake in moderate oven one hour. Serve hot or cold with whipped cream sauce.