Grease a pudding dish and fill with alternate layers of mixed bread crumbs, using whole wheat or rye nuts. Mix the apple sauce with a large piece of butter, while still warm. When the dish is filled, beat up two eggs with a tablespoonful of sugar, one-half cup of cream, a little salt and some cinnamon; pour it over the top and bake in moderate hot oven for 40 to 50 minutes. It affords a perfect meal for the evening. If served at noon, eat some nuts at the end of the meal.
BAKED BREAD PUDDING.
Pour two pints of hot milk over two cups of bread crumbs, cool a little, then cream one-half cup of butter with one-half cup of sugar, mix with the bread crumbs, adding three well beaten eggs, a teaspoonful of salt, a little nutmeg or cinnamon, the juice of one-half a lemon and the rind of two lemons. Mix well together, and bake in a buttered dish for fifty or sixty minutes. Serve with lemon, cherry or any kind of fruit sauce. Dried fruits may be mixed with the batter. Serve for supper using soup at the beginning of the meal. Celery is an excellent addition to almost any food at the evening meal.
VEGETABLE PUDDING. No. 1.
Prepare as baked bread pudding. Use legume soup in place of milk, leaving out the sugar. Use butter or cream and mix with two tablespoonfuls of peanut butter or other nut butter or walnut meats. The eggs can be omitted. Flavor with finely chopped onions, celery and parsley. Pour on oiled pie tins and bake thirty to forty minutes. Serve with tomato sauce or string beans for dinner.
VEGETABLE PUDDING. No. 2.
Boil some rice with salt and water. Add a cupful of thick legume puree and finish like the foregoing.
CHAPTER VIII.
SAUCES, SALAD DRESSINGS AND SALADS.
Sauces are a necessary addition to cooked foods, especially in cold weather. The proper utensils used for sauce making are wooden spoons and flat, round-bottomed saucepans.
Good fresh butter, oil and dry flour are necessary to make nutritious sauces. Flour for thickening should boil at least ten minutes. If the flour is to be cooked with fat before the liquid is added, only a few minutes of boiling is necessary, for the reason that fat, when boiled, reaches a higher temperature than water or milk. Mixed flour is preferable to pure wheat flour.