Creamed Celery With Cheese
Wash, scrape and cut the outer stalks of celery into three-fourth inch pieces; cook in boiling salted water to cover until tender. Drain. (There should be two and one-half cups). Add one and one-half cups thin White Sauce to which add one-fourth cup grated cheese and a few grains cayenne.
Corn Oysters
Grate the left-over boiled corn from the cob (there should be one cup of pulp). Add one lightly beaten egg, four and one-half tablespoons flour, season well with salt, pepper and one teaspoon sugar. Drop by spoonfuls on a hot well greased griddle and cook as griddle cakes. They should be the size of New York Counts.
Stale Bread and Its Uses
Bread and Butter Pudding
Fill a buttered baking dish with slices of bread from which the crusts are trimmed off, spread each slice generously with butter and turn buttered side. Sprinkle between each layer freshly-grated cocoanut. Beat three eggs slightly, add two-thirds cup sugar, one-fourth teaspoonful salt and one quart scalded milk; strain this mixture over bread, add a slight grating of nutmeg over top of pudding, let stand thirty minutes. Bake slowly one hour in a moderate oven. Brown the top richly and serve hot with Creamy Vanilla or Hard Sauce.
Chocolate Bread Pudding
- 2 cups stale bread crumbs.
- 1 quart scalded milk.
- 2 squares Bakers chocolate.
- ¾ cup sugar.
- 3 eggs.
- ¼ teaspoon salt.
- 1 teaspoon vanilla.
- ⅓ cup blanched and shredded almonds.
Process: Soak bread crumbs in scalded milk thirty minutes; melt chocolate over hot water, add half the sugar and sufficient milk from the bread and milk mixture to pour readily; add to bread with remaining sugar, salt and vanilla, add eggs, slightly beaten, and shredded nuts. Turn in a buttered pudding dish and bake slowly one hour in a moderate oven. Serve with Hard or Cream Sauce.