Aunt Sarah invariably served this pudding on Thanksgiving Day, and all preferred it to old-fashioned "English Plum Pudding."
SAUCE FOR PUDDING.
Cream together 1 cup of pulverized sugar, scant ½ cup of butter, beat whites of 2 eggs in, one at a time, and one teaspoonful of lemon flavoring; stand on ice a short time before serving. Serve sauce very cold.
"SLICE" BREAD PUDDING
Line the sides of a pudding dish holding two quarts with seven slices of stale bread from which crust had been removed. Beat together 3 eggs, 3 tablespoonfuls of sugar and 3 cups of sweet milk (and add the juice and grated rind of one lemon, or half a grated nutmeg). Pour in the centre of pudding dish. With a spoon dip some of the custard over each slice of bread. Bake about 30 minutes and serve hot with the following sauce:
One cup of water, ½ cup milk, 1 teaspoonful butter, scant tablespoonful of flour mixed smooth with a little water before adding it. Sweeten to taste, add grated nutmeg or vanilla to flavor. Cook all together, then add the yolk of one egg. Place on stove a minute to heat. Add a pinch of salt. Serve hot over the pudding in individual dishes.