This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Pour the boiling water over the crumbs, add the other ingredients in the order given and bake in a moderate oven till firm and brown, about an hour. Serve with cream, or milk, or with an orange sauce.
1 1/2 cupfuls crumbled, dry bread crusts 2 eggs
1 teaspoonful salt Few grains paprika 1/8 teaspoonful pepper
2 tablespoonfuls butter or oleomargarine, melted
1 pint milk
1 1/4 cupfuls chopped American cheese
Scald the crumbs in the milk; beat together the other ingredients. Pour over the hot milk, transfer to a well-oiled baking dish, set in a pan of hot water, and bake until firm in a moderate oven.
1 egg, slightly beaten
4 tablespoonfuls butter, or oleomargarine, melted 1/2 cupful bread flour 1/2 cupful ground crumbs, any kind
1/3 teaspoonful soda dissolved in a teaspoonful of hot water
1 tablespoonful orange marmalade
Mix the ingredients in the order given, pack into a well-oiled pudding mould and steam for an hour and a half. Serve with hard fruit sauce.
3/4 cupful ground bread crumbs (any kind) 3/4 cupful chopped suet Rind 1/4 lemon, grated
1/4 cupful brown or white sugar 1 egg
1/2 teaspoonful salt 1/8 teaspoonful nutmeg
Mix the ingredients in the order given and tie snugly in small floured pudding cloths, allowing a tablespoonful to a dumpling. Boil rapidly for thirty minutes and serve with lemon sauce. To make savory dumplings omit the sugar, nutmeg and lemon, and boil them in soup stock. Use only in a menu otherwise deficient in fat.