The Boston cooking-school cook book

tablespoon butter ¾ teaspoon salt Scald milk, pour over corn, and let stand one hour. Add remaining ingredients, turn into a buttered dish, and bake in a slow oven until firm. Serve with cream, or maple syrup. Scalloped Apples 1 small baker’s stale loaf ¼ cup butter 1 quart sliced apples ¼ cup sugar ¼ teaspoon grated nutmeg Grated rind and juice of ½ lemon Cut loaf in halves, remove soft part, and crumb by rubbing through a colander; melt butter and stir in lightly with fork; cover bottom of buttered pudding-dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg, lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream. Bread Pudding 2 cups stale bread crumbs 1 quart scalded milk ⅓ cup sugar ¼ cup melted butter 2 eggs ½ teaspoon salt 1 teaspoon vanilla or ¼ teaspoon spice Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste. Cracker Custard Pudding Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue. Bread and Butter Pudding 1 small baker’s stale loaf Butter 3 eggs ½ cup sugar ¼ teaspoon salt 1 quart milk Remove end crusts from bread, cut loaf in one-half inch slices, spread each slice generously with butter; arrange in buttered pudding-dish, buttered side down. Beat eggs slightly, add sugar, salt, and milk; strain, and pour over bread; let stand thirty minutes. Bake one hour in slow oven, covering the first half-hour of baking. The top of pudding should be well browned. Serve with Hard or Creamy Sauce. Three-fourths