FRUIT SYRUPS
During the canning season often a small quantity of rich juice will be left. If this is strained through a cloth and bottled boiling hot, it will make a splendid drink, diluted with water and served iced.
CHAPTER XVII
A Few More Desserts
Before closing, let us consider some simple every day desserts that every little cook should know how to make. And first comes
BREAD PUDDING
For a small family, take a quart baking dish, cover the bottom with broken bread, sprinkle with raisins or currants, dot with tiny lumps of butter, and then repeat the process. Over this second layer pour a custard made by beating very light two eggs, adding two cups of milk, a pinch of salt, half a cupful of sugar, and a little grated nutmeg. Bake until a light brown on top, and serve with cream and sugar.