For Lemon Rice Pudding, see page [242].

For Rice and Orange Marmalade Pudding, see page [242].

BREAD PUDDINGS

BREAD PUDDING No. 1

Soak the bread in the milk until softened; then beat it until smooth and add the rest of the ingredients excepting the white of egg. Turn it into a pudding-dish, place this in a pan of hot water, and bake in a slow oven fifteen to twenty minutes, or only long enough to set the custard without its separating. Cover the top with a layer of jam or with tart jelly, and place in the center a ball of meringue made with the white of one egg; dust with sugar, place in the oven a moment to brown the meringue, and then put a piece of jelly on the top of the meringue. Serve hot or cold. The jelly and meringue answers as a sauce.

BREAD AND BUTTER PUDDING

Cut stale bread into thin slices; remove the crusts, dip them in melted butter, and arrange them in a small bread or square cake-tin in even layers, alternating with layers of stoned raisins. When the mold is full, pour over it a mixture made of one pint of milk, the yolks of two eggs, and two tablespoonfuls of sugar. Use only as much as the bread will absorb. Bake in a moderate oven twenty to thirty minutes. Turn it onto a flat dish and serve with it a plain pudding sauce. The bread should be dry and crisp and hold the form of the mold.

BREAD TARTS

Cut bread into slices a quarter of an inch thick, then with a biscuit-cutter about three inches in diameter stamp it into circles. Moisten the circles of bread with milk, but do not use enough to cause them to fall apart; then spread them with any jam or preserve and place two together like a sandwich. Place them in a frying-pan with a little butter, and sauté them on both sides to a delicate color. Sprinkle with powdered sugar and serve very hot. A sabayon or other sauce can be served with them if convenient, but it is not essential.