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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

BREAD DOUGH PUDDING
 
 
 Take enough bread dough for a small loaf; work in it l egg; lay it in a thin cloth, fold over the dough; let rise until light; then have boiling water in a pot, drop it in and boil half an hour. Serve with sweetened cream and any kind of fruit desired.

Sister J. M. Kagey, Dayton, Va.
 
 

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