Arrow-root Pudding
Is made according to either of the foregoing receipts, substituting arrow-root for corn-starch. Farina pudding also.
Bread Pudding. ✠
1 quart of milk.
2 cups of fine bread crumbs—always stale and dry.
4 eggs.
2 tablespoonfuls melted butter.
Nutmeg to taste.
¼ teaspoonful soda dissolved in hot water.
Beat the yolks very light, and having soaked the bread-crumbs well in the milk, stir these together; then the butter and seasoning, with the soda; lastly the whites. Bake to a fine brown, and eat hot with pudding-sauce.
This, if well mixed and baked, is quite a different dish from the traditional and much-despised bread-pudding of stingy housekeepers and boarding-house landladies. “Which,” says an English Josh. Billings, “nothing can be more promiskus than a boarding-house bread-pudding.” Try mine instead, putting all the sugar into the sauce, and enough there, and you will cease to sneer.
You may boil this pudding, if you like, in a floured cloth or buttered mould.