370 BREAD AND ITS COMPOSITIONS. 



tartar, etc., are more or less impure, bein adulterated with sul- 

 phurous acid, lime, alum, chalk, bisulphate of potash and various 

 other preparations. These poisons have no business in the kitchen, 

 and should be speedily banished. 



Toast is rarely made well. Bread burnt on both surfaces, 

 with the inside spongy, is unwholesome food. It should be of mod- 

 erate thickness, slowly and thoroughly baked through, nicely 

 browned on the outside in short, not toasted too fast. Such toast 

 is wholesome to eat or to soak in water. 



Bread-crumb Pudding Put a thin slice of bread into a 

 cool oven and when perfectly dry roll it till it becomes a fine dust. 

 Beat up one new-laid egg with a dessertspoonful of powdered loaf- 

 sugar; add three tablespoonfuls of new milk, put in the crumbs and 

 beat the mixture up well for ten minutes, Put the pudding in a 

 basin previously rubbed with butter ; now tie a cloth tightly over, 

 place it in boiling water, and boil for thirty minutes. 



Bread-Pudding 1. Part of a stale loaf of bread, boiled 

 and served with butter and salt, or with preserves, affords a change 

 of wholesome food. Bread-puddings made with eggs and milk, 

 either boiled or baked, may be made according to the receipt used 

 at Westminster Hospital: Bread, J- Ib. ; milk, J pint; sugar, J oz.; 

 flour, J oz. ; 1 egg for every 2 Ibs. Puddings made in the same 

 way of stale sponge-cakes or rusks, diversify the diet. 



2. Pour half a pint of boiling milk on a French roll; cover 

 close and let it stand till it has soaked up all the milk; tie up 

 lightly in a cloth and boil for a quarter of an hour ; turn it out on a 

 plate and sprinkle a little sugar-candy over it. The addition of 

 burnt sugar or tincture of saffron will give it the orthodox yellow 

 color. 



Macaroni Wash two ounces of macaroni, boil it in a quar- 

 ter of a pint of milk and the same quantity of good beef gravy till 

 quite tender ; drain, and put the macaroni on a very hot dish and 

 place by the fire ; have ready the yolk of an egg beaten with two 

 tablespoonfuls of cream and two tablespoonfuls of the liquor the 

 macaroni was boiled in; add half an ounce of butter; make this 

 Sufficiently hot to thicken, but do not allow it to boil ; pour it over 

 the macaroni, and strew over the whole a little finely grated cheese. 

 The macaroni may be served as an accompaniment to minced beef, 

 without the cheese, or it may be taken alone with some good gravy. 



Macaroni-Pudding Three ounces of macaroni should be 

 soaked for forty minutes in cold water, well mashed, then added to 

 a pint of boiling milk. This should be stirred occasionally, while 

 it simmers for half an hour; then two eggs added, beaten up with a 

 dessertspoonful of sugar; also, if desired, a flavoring of lemon. 

 This may then be baked in a pie dish for twenty minutes. Vermicelli 

 may be used instead of macaroni, but requires only twenty minutes 



ing. 



Boiled Rice Put one teacupful of rice into a sauce-pan 



