dressing.

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

1 cup dried crumbs
1 pint hot milk

Let stand until milk is absorbed, then add

1/4 teaspoon salt
1/2 cup molasses
1/2 teaspoon cinnamon
1 cup dates, cut small
1 egg
1/2 teaspoon mixed cloves, nutmeg, allspice, ginger

Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding
is so well flavored that it does not really require a sauce, but if
one is desired the molasses sauce on page *86, or the hard or lemon
sauce on page *87 will be found to suit.

FIG PUDDING

1/4 lb suet
1/2 lb chopped figs
1 cup sour apple (cored, pared and chopped)
1 cup milk
1/2 cup molasses
1/2 cup corn syrup
1 cup breadcrumbs
2 eggs
1/3 cup flour

Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add
yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.

FRUIT TAPIOCA

1/4 cup pearl tapioca
1/3 cup corn syrup, or
1/4 cup sugar
1/8 teaspoon salt
1 cup water
1 cup milk
1 cup fruit

Soak tapioca in the water over night. Add the other ingredients except
the fruit and cook over hot water until the tapioca is clear. Add
fruit and 1 teaspoon vanilla and chill.

RICE FRUIT CUSTARD

1/3 cup rice
1 cup milk
1/3 cup corn syrup
1 teaspoon vanilla
1/8 teaspoon salt
1 egg
1 cup fruit

Cook rice with milk in double boiler 30 minutes. Add other ingredients
and cook 10 minutes. Chill and serve.

NUT AND FRUIT PUDDING

1 cup stale breadcrumbs
2 cups scalded milk
1/2 cup corn syrup
1/2 cup chopped nuts
2 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla
3/4 cup chopped figs, dates or raisins

Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients.
Bake 25 to 35 minutes in moderate oven.

CHOCOLATE BREAD PUDDING

1 cup crumbs
2 cups milk
1 oz. chocolate
1/3 cup sugar
1/2 cup corn syrup
2 eggs
1/8 teaspoon salt
1/2 teaspoon vanilla

Use whites for meringue with 2 tablespoons corn syrup.

CAKE CROQUETTES

1 pint stale cake crumbs
1 cup milk

Soak 1 hour; heat and add

2 yolks of eggs
2 teaspoons vanilla

Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve
with hard sauce.

CEREAL FRUIT PUDDING

2 cups milk
1 cup any ready-to-eat cereal
1 egg (beaten)
1/3 cup molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup