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Classic
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page 272
37. Spanish Bread Pudding. Take 6 stale rolls grate off the crust, cut the rolls
into slices, lay them into a deep pan and cover with a thick wine sauce made of
1 pint of claret, 1/4 pound of sugar, the yolks; of 6 eggs, salt, lemon peel and
1 ounce of cornstarch; let them lay in this for 1/4 hour, sprinkle through them
the grated crust and bake in the oven as directed in the above receipt. Then let
them cool, spread over them some good apple or other fruit marmalade, arrange in
the form of a mound and pour over this the beaten whites of 6 eggs, sweetened to
taste. Put into the oven for a few minutes until the frosting is of a nice
yellow color and serve for dessert instead of a souffle.
38. Karthusian Dumplings. Grate off the crust from milk rolls and then cut them
in two. For 3 rolls take 3 cupfuls of milk, 2 eggs, 1 tablespoonful of sugar, a
little lemon peel, mace or cinnamon, beat well together, pour over the rolls and
let them soak for 2-3 hours. After they are well soaked, sprinkle over them the
grated crust and bake in plenty of butter to a dark brown color. Serve with any
kind of fruit preserves, or with a wine or fruit sauce.
30. Rice Dumplings. Boil 1/2 pound of scalded rice in milk until thick, stir
through it butter the size of an egg, sugar and grated lemon peel if liked.
After the rice has cooled form into dumpling the size of a pear, roll in egg and
cracker crumbs and bake in butter to a light brown. Serve with a vanilla-, wine-
or fruit sauce.
Very few of the cakes, etc., described in this division, can be served to
invalids as they are not easily digested on account of the butter used in
preparing them; No.6 and 9 can occasionally be sent to the sickroom.
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