AUNT SARAH'S BREAD PUDDING
Pour 1 quart of boiling milk over 1½ pints of soft bread crumbs. Put the mixture into a buttered pudding dish with 1 teaspoonful salt. Cover closely with a plate and let stand about half an hour. At the end of that time beat into it three eggs, 1 teaspoonful lemon extract, and beat until perfectly smooth. Bake in a moderately hot oven three-quarters of an hour. Serve with the following sauce: 6 tablespoonfuls pulverized sugar, 2 tablespoonfuls butter, 1 tablespoonful lemon juice. Beat all together to a cream; when it is ready to serve. No sugar is needed in this pudding if this sweet sauce is used.
STEAMED BREAD PUDDING
Place 1 cup of fine dried bread crumbs in a bowl. Pour over the crumbs 2 cups of milk and allow to stand a short time. Beat together 2 eggs and scant ½ cup sugar, add 1 tablespoon of butter. Mix all the ingredients together thoroughly; then add ½ cup of chopped raisins, which have been seeded and floured. Pour the batter in the well-buttered top part of a double boiler over hot water. Steam about 2½ to 3 hours. Serve hot with sauce used for cottage pudding, or serve with sugar and cream.