Cheap Bread Pudding

This is a convenient pudding for using up stale pieces of bread. Put the pieces of bread into water to soak for some time; then drain them, and squeeze the water out. Mix the soaked bread with some milk boiled separately, and two ounces of chopped suet. Sweeten with some sugar, and flavour with a teaspoonful of allspice. Bake in a buttered pie-dish for one and a half hour.

Bread Pudding. Another Way

Proceed as before, adding two eggs, well beaten up, instead of the two ounces of suet. Sprinkle some currants over the top, and bake till it sets.

Bread Raspings

These are convenient for ornamenting boiled bacon, hams, etc. They can generally be obtained from the baker gratis, or can be made at home by grating the outside of a nicely-coloured loaf of bread.

Bread Sauce

Make some bread-crumbs (see No. 20), and boil some milk. When the milk boils, throw in the bread-crumbs, and boil them in the milk for a few minutes. A few peppercorns and a little salt should be added, and an onion can be placed in the sauce for a few minutes to impart a flavour to it. The onion should be taken out whole, and care should be taken that no little pieces of onion are left behind in the sauce. Just before sending to table, mix in a little piece of butter, and also add a "suspicion" of nutmeg. The consistency of bread-sauce should be rather more milk than will soak up the bread-crumbs.

Bread Sippets

Bread sippets are often made by toasting bread before the fire. By far the best sippets are made by frying pieces of stale bread. (See No. 7).

Bream

This is a coarse fish, and, like all other coarse fish, is best stuffed and baked. First, carefully clean the fish, and scrape off all the scales, and wash it in cold water after scraping, to see that all the scales are removed. This is a troublesome job. Make some veal stuffing (see Veal Stuffing), and put it in the fish. Bake the fish in the oven, basting it with a little butter, and occasionally turning it. When tender, take out the fish, and shake some bread raspings over it to give it a colour. Drop a little flour into the tin with the butter, and mix it up, and add to it a little water, pouring all the contents of the tin into a saucepan. Boil the sauce, which will become thick, add a little cayenne pepper, or a couple of teaspoonfuls of soy, or a tablespoonful of ketchup. A few drops of lemon-juice can be added. Serve the sauce separately.

How To Boil Brill

All flat-fish are better for being plump and thick. Rub the white sides of the fish with a slice of lemon, and boil. (See No. 1.) Anchovy-sauce, plain butter-sauce, shrimp-sauce, or lobster-sauce, can be served with brill. For these, see their respective headings.

Broccoli

Trim the broccoli and soak it in salt and water in order to get rid of any insects. Boil it in the usual way. (See No. 9). Time, from ten to fifteen minutes.

Brussels Sprouts

Wash the Brussels sprouts in cold water, and pick any dead leaves away, and trim the stalks. Boil in a large saucepan. (See No. 9.) Time, about fifteen minutes.