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.