Custard Bread Pudding. (Boiled.) Maltese Cross
2 cupfuls fine bread-crumbs—stale and dry.
1 quart of milk.
6 eggs—whites and yolks beaten separately.
1 table-spoonful rice flour.
1 teaspoonful salt, and ½ teaspoonful soda.
Flavor to taste.
Soak the bread-crumbs in the milk; put into a farina-kettle and heat almost to a boil. Stir in the rice-flour wet with cold milk; cook one minute; turn into a basin and beat hard several minutes. When almost cold, add the yolks of the eggs, the soda (dissolved in hot water) and the flavoring; finally, the whipped whites, mixing them in swiftly and thoroughly. Boil in a greased mould an hour and a half. Turn out, and eat hot with sweet sauce.