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Classic
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page 61
CUSTARD BREAD
Take three pie plates. In the first one put some sweet milk with a spoonful of
powdered cinnamon; in the second one beat up four eggs, whites and yolks; in the
third one put some brown sugar. Cut some slices of stale bread, dip them first
in the milk, then in the eggs, and roll them in the brown sugar and fry them in
some butter until brown. Put those that are cooked in a hot plate. You can only
cook three at a time in a saucepan. Keep them hot. Sprinkle a little powdered
sugar and serve with a wine sauce for dessert.
--"UNCLE JOHN," S.C.
MINCE-MEAT
One pound of raisins, one pound of currants, one pound of sugar, one pound of
suet, all chopped; two pounds of apples, raw, and chopped; two ounces of candied
orange and lemon peel; the juice of one lemon; one pint of brandy or rum.
--E.S WILLIS.
CANDIED ORANGE
Peel and quarter the oranges. Make a syrup in the proportion of one pound of
sugar to one pint of water. Then take it from the fire and dip the quarters of
orange in the syrup. Let them drain on a fine sieve placed over a platter, so
that the syrup will not be wasted. Let them drain until cool, when the sugar
will crystallize.
HOW TO MAKE A CARAMEL
Four tablespoonfuls of any kind of sugar, one tablespoonful of cold water. Let
it cook until it candies, more or less according to color. If you wish it to
color a pudding, put it in the mold first, and then pour in your pud-
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