Bread and Raisin Pudding.
1 quart of milk.
1 loaf of stale light bread, pared and sliced.
Butter to spread the bread.
4 eggs.
½ cup of sugar.
¾ lb. of raisins, seeded and cut into thirds.
Butter the bread. Make a raw custard of eggs, sugar and milk. Line the bottom of a buttered dish with the bread. Wet with custard; strew with raisins, and lay in more bread. Go on in this order until the dish is full. The uppermost layer should be of bread, well buttered and soaked. Cover the dish; set in boiling water, and bake one hour, keeping the water at a fast boil. Turn out carefully, and pour hot, sweet sauce over it. The liquor from brandied peaches, made hot, with a little butter, makes a delicious sauce for it.
Fourth Week. Wednesday.
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Bouillon of Beef.
Tomato Omelette with Cheese. Savory Rice Pudding.
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Corn-Starch Custard Pie.
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