1 pint of bread croutons, dry

1 pint of boiling milk

a piece of butter the size of an egg (about 4 Tbsp.)

1 t. of cinnamon

1/2 c. sugar

1/4 t. soda (ED: I assume this is baking soda)

4 eggs less the 2 egg whites

1 cup of pulverized sugar

whites of 2 eggs

1/2 cupful of butter

1 tablespoon of brandy and nutmeg extract (or 1 tablespoon of vanilla extract)

Pour over the bread croutons, 1 pint of boiling milk.

Add to this a piece of butter the size of an egg.

Add 1 t. of cinnamon, 1/2 c. sugar and 1/4 t. soda, dissolved in a little hot water.

Separate whites of 2 eggs and save for hard sauce.

Beat up 4 eggs less the 2 egg whites, very light and add last.

Turn all into a well buttered pudding dish. The size should be about 10 inches in diameter and 3 to 4 inches deep.

Sprinkle lightly on top with sugar and cinnamon.

Bake at 350° for 3/4 of an hour.

Serve pudding warm with hard sauce.

Beat until white and the consistency of thick cream, 1 cupful of pulverized sugar and 1/2 cupful of butter.

Add the whipped whites of 2 eggs and beat carefully until smooth, no grainy texture.

Flavor with 1 tablespoon of brandy and extract of nutmeg. (1 tablespoon of vanilla extract will do.)

Smooth into shape with a broad knife dipped in cold water.

Stamp with a wooden mold and place on ice until needed.