Cut stale bread into
pretty shapes; dip it into egg and flour, fry in butter to a bright
brown, sprinkle with sugar and cinnamon.
When roasting a piece
of beef, lay it on sticks in your baking pan, so that the juice from
the meat will drop into the pan below. Three-quarters of an hour before
the beef is done mix the following pudding and pour into the pan under
the meat, letting the drippings continue to fall upon it: One pint
milk, four eggs well beaten, two cups flour, one teaspoon of salt.
Line the sides of only
a pudding dish with some nice paste, and fill it full of juicy, tender
apples, peeled and sliced, with a little water to keep them moist.
Cover the top of the dish with paste and bake until the apples are
soft, then remove the crust and mash the apples while while hot, adding
sugar, butter, grated nutmeg and a little flavoring if desired. When
cool, serve with rich cream, sweetened, flavored and whipped to a
stiff froth, or the cream may be used without whipping. Either way
the dish is delicious.
Measurements were not listed for this recipe. Just use a lot of everything!