And another thing…

We have a couple of great places around here that makes the best apple fritters. If you time it just right, you can get them still warm, with that goopy, oozy glaze drippin’ all over your fingers. One day, I’ll make them from scratch, but it’s just so darned convenient to buy them…

From the Arm & Hammer 1933 Booklet:

2 cups sifted flour
3/4 teaspoon Arm & Hammer or Cow Brand Baking Soda
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon nutmeg
2 eggs, well beaten
1 1//3 cups sour milk
2 tablespoons shortening, melted
2 cups diced apples

Sift flour once, measure, add baking soda, salt, sugar and nutmeg. Sift again. Combine eggs, milk and shortening. Add to flour mixture. Beat until smooth. Add apples. Drop by spoonsful into deep hot fat (375 degrees F.) and cook to a rich brown, turning frequently. Serve hot with syrup. Serves 8.

As I have mentioned before, I worked in a grocery store deli/bakery after high school. One of the things we’d make with the day old bread that didn’t sell was bread pudding. I loved it then, and I love it now.

Dennis says “Hold the raisins, I don’t eat wrinkly fruit”. I say, they are going in, you can pick ‘em out.

I can’t find much on Cocomalt, except it was apparently a chocolate malt powder/granule you mixed with milk. It was one of the sponsors of the old Buck Rogers radio program. Plenty of old adverts on the web, but I can’t see anything that indicates it is still available. If anyone one knows more, please let me know.

This recipe is from The Household Searchlight Recipe Book - 1933

Bread Pudding

1 cup bread cubes
2 tablespoons melted butter
1 egg, slightly beaten
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla flavoring
1/4 teaspoon cinnamon
2 cups milk, scalded

Combine sugar, salt, flavoring, butter, cinnamon and egg. Add milk slowly; stirring constantly. Add bread cubes and raisins. mix thoroughly. Pour into well-buttered baing dish. Set in pan of warm water. Bake in moderate oven (350 degrees) about 1 hour, or until an inserted knife comes out clean. Cool. Serve with cream. If desired, the flavor may be varied by adding 1/2 cup Cocomalt, and substituting 3 tablespoons sugar for the 1/4 cup.

4 servings.

The Household Searchlight

Technorati Tags: bread, bread pudding, Cocomalt, pudding, Raisins, recipe, recipes