Eggless Bread Pudding

1 cupful ground bread crumbs, any kind 1 1/2 cupfuls boiling water 1 cupful mixed dried fruits, as raisins, dates, etc. 1/2 teaspoonful salt

3/4 cupful brown sugar or corn syrup 1 teaspoonful mixed spice, or the grated rind 1/2 orange 3 cupfuls milk

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.

Bread And Cheese Pudding

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.

Steamed Bread And Jam Pudding

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

Scant half cupful raspberry, strawberry, or apricot jam

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.

Bread And Suet Dumplings

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.