Page:The Boston cooking-school cook book (1910).djvu/458

 peach syrup add enough boiling water to make three cups; heat to boiling-point, add tapioca drained from cold water, sugar, and salt; then cook in a double boiler until transparent. Line a mould or pudding-dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven thirty minutes; cool slightly, turn on a dish, and serve with Cream Sauce I.

Corn Pudding

2 cups popped corn, finely pounded 3 cups milk 3 eggs, slightly beaten 1/2 cup brown sugar 1 tablespoon butter 3/4 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 1/4 cup butter 1 quart sliced apples 1/4 cup sugar 1/4 teaspoon grated nutmeg Grated rind and juice of 1/2 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 1/3 cup sugar 1/4 cup melted butter 2 eggs 1/2 teaspoon salt 1 teaspoon vanilla or 1/4 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.