Sufficient to Serve Eight
)
- 1 qt. stale bread crumbs
- 1 qt. sliced apples
- 1/2 c. brown sugar
- 1/2 c. sugar
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1/4 c. butter
- 1/2 to 1 c. water
- Juice and rind of 1/2 lemon
Butter a baking dish. Make coarse crumbs of the stale bread and place a layer on the bottom of the baking dish. Place on top of this a layer of half the sliced apples and sprinkle with 1/2 of the sugar, to which have been added the nutmeg and cinnamon. Dot with butter, sprinkle with another layer of crumbs, add the remaining apples, sugar, and spices, and dot again with butter. Cover with the remaining crumbs and dot this with the remaining butter. Pour over this the water, lemon juice, and the grated lemon rind. Bake in a moderate oven for about 45 minutes, covering the dish for the first half of the time and removing the cover for the latter part of the baking. Serve with cream, lemon sauce, or hard sauce. The quantity of water necessary depends on the dryness of the crumbs and the juiciness of the apples.
44. BREAD PUDDING.--For utilizing bits of bread that might otherwise be wasted, there is no better plan than to make a bread pudding. This dessert may be used with any dinner or luncheon, as jams, jellies, and practically all kinds of sauce may be served with it to impart a suitable flavor.
BREAD PUDDING
(
Sufficient to Serve Eight
)
- 1 qt. milk
- 2 c. stale bread crumbs
- 2 eggs
- 1/2 c. sugar
- 1 tsp. vanilla