BREAD CUSTARD.

Put a pint of rich milk in a saucepan on the fire.
When it comes to a boil, add half a cup of grated
stale bread crumbs, then stir in a heaping table-
spoonful of butter, a little grating of lemon peel, a
quarter of a cup of granulated sugar and a table-
spoonful of almonds blanched and chopped fine.
Have two eggs beaten light, remove the saucepan
from the fire, stir a little of the mixture into the eggs
and then turn that into the saucepan, stir well for a
moment and pour it into a pudding dish. Set the
dish in a pan of hot water in the oven and bake
about twenty minutes, until firm in the center; test
with a knife. If it comes out clean the pudding is
done ; if it bakes too long it will be watery. It may
be eaten cold or hot. If served hot add a quarter of
a cup more bread crumbs.

FRIED BREAD.

Sweeten a pint of milk, flavor with cinnamon or
nutmeg .to taste. Have some slices of home-made
bread half an inch thick, cut off the crust and soak
the bread in the custard until all is absorbed, turning
the bread in it. Put some butter in a spider ; when
hot fry the bread a nice brown on both sides. Ar-
range the slices nicely on a platter and serve with or
without a sauce.

Tags: diabetic recipes, cooking recipes, cooking light recipes, low fat recipes, soups and stews