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

SHORTCAKES AND PUDDINGS

BREAD PUDDINGS (3 recipes)

Bread Pudding #1

Take bread broken fine and covered with milk; set it on the stove, where it is not too hot, to soften; remove and stir in 1 beaten egg, 1/2 cup of sugar, 1/2 cup of raisins, a pinch of salt, 1/3 cup of butter, 1 teaspoonful of ground cinnamon; bake l hour. Serve with sugar and cream.

Sister Lizzie Gulp, Leeton, Mo.
 

Bread Pudding #2

Take 2 quarts of sweet milk, 1 quart of bread crumbs, bitter the size of a walnut, g eggs. Put in the oven and let brown on top; then take the whites of 2 eggs, beat to a froth, add jelly and spread over top of pudding; let get brown. Serve with sweet cream.

Sister Elsie Huff, Ft. Defiance, Va.
 

Bread Pudding #3

Take 2 eggs, 2 tablespoonfuls of sugar, l quart of bread crumbs, 1 quart of sweet milk, 1 tablespoonful of butter, flavor to suit the taste. Bake in a quick oven.  When baked, remove from oven; cover with the well-beaten white of an egg mixed with 2 tablespoonfuls of sugar; put back in the oven to brown. Serve warm with cream.

Sister Caleb Long, Boonsboro, Md.