CHOCOLATE BREAD PUDDING

1 cup crumbs 2 cups milk 1 oz. chocolate 1/3 cup sugar 1/2 cup corn syrup 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla

Use whites for meringue with 2 tablespoons corn syrup.

CAKE CROQUETTES

  1 pint stale cake crumbs
  1 cup milk

Soak 1 hour; heat and add

  2 yolks of eggs
  2 teaspoons vanilla

Chill, shape, roll in eggs and crumbs and brown in frying pan.  Serve with hard sauce.

CEREAL FRUIT PUDDING

2 cups milk 1 cup any ready-to-eat cereal 1 egg (beaten) 1/3 cup molasses 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup raisins, dates or prunes

Mix ingredients.  Bake 30 to 40 minutes in moderately hot oven.

SCALLOPED FISH

2 cups crumbs 2 cups fish 2 tablespoons chopped parsley 1/4 cup fat 1/4 cup flour 1/8 teaspoon pepper 2 teaspoons onion juice 1-1/2 cups milk 1 teaspoon salt 2 tablespoons fat

Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce.  Add onion juice, lemon juice, parsley and fish.  Mix with crumbs 2 tablespoons fat.  Place crumbs on top.  Bake in greased pan 25 minutes.

SPANISH CASSEROLE

2 cups cooked rice 1 quart tomatoes 1/4 to 1 lb. hamburg steak 1/8 teaspoon pepper 3 teaspoons salt 2 tablespoons onions, chopped 1/8 teaspoon cayenne

Add rice to tomatoes.  Add seasoning and meat, browned.  Bake in casserole about 2 hours.

PEANUT LOAF

3 cups stale bread crumbs 2 cups milk 2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon poultry seasoning 1 tablespoon onion juice and pulp 2 eggs 4 teaspoons baking powder 1-1/2 cups chopped peanuts

Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts.  Pour into greased, lined baking tin.  Bake in moderate oven 40 minutes.

CHEESE ENTREE

1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1/8 teaspoon cayenne 1 egg 1 teaspoon salt

Mix ingredients thoroughly.  Bake in greased dish 30 minutes.

BEAN LOAF

2 cups cold cooked beans 1 egg beaten 1 cup breadcrumbs 1/8 teaspoon pepper 1 tablespoon minced onion 2 tablespoons catsup 1/4 teaspoon salt

Shape into loaf.  Bake 25 minutes.  Serve with tomato sauce.

ROYAL FRENCH TOAST

Use leftover bread as French toast by dipping in mixture of