Milton Pudding
Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a tea spoonl of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of Cooking. Chocolate, grated.
Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk.
Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.
EGG SAUCE.—Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar. When smooth and light, add one
tea spoon of vanilla and the yolks of two eggs.
Beat the mixture a little longer; then stir in one cupful of whipped cream or three table spoons of milk. Serve at once.
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