Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sl Rather dry bread, toasted Butter
-dark brown but not burned

--------------------------CUSTARD-------------------------------
4 Egg yolks (reserve whites 1 pt Water
-of 2 for frosting) pn Salt
1/2 c Granulated sugar1 1 tb Vanilla
1 pt Milk -or 1/2 ts. nutmeg

--------------------------FROSTING-------------------------------
2 Egg whites 1 ts Sugar

Butter each piece of toasted bread and put in a pudding dish. Make a
custard of the 4 yolks and 2 whites of egg, the sugar, milk, water,
and vanilla or nutmeg. Pour over toast and bake.

When baked, beat well the 2 egg whites and sugar. Spread over the top
of the pudding. Put back in the oven till a nixe brown. serve with
milk or whipped cream.

from a Five Roses Cookbook published in 1915 which belongs to my
friend Erin Moir and before her to her mother.

Mary Riemerman
Submitted By MARY RIEMERMAN On 04-29-95

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