cutlets in flat, either round, triangle or chop shape.

To prepare the egg for dipping add four tablespoons of evaporated milk
and beat hard to thoroughly blend. Place croquette or cutlet on wire
spoon and use tablespoon to pour the beaten egg over the croquette.

To prepare the crumbs dry all pieces of stale bread thoroughly. No bit
is too small, a crust or even the crumbs left from cutting the bread.
Put the well-dried bread through the food chopper and then sift
through the colander; either put the coarse crumbs through the food
chopper the second time or keep them for au gratin dishes.

Always serve either cream or tomato sauce with croquettes and cutlets
and garnish them with parsley or cress.

BLACKBERRY PUDDING

Place in a mixing bowl:

One cup of flour,
One and one-half cups of fine bread crumbs,
One-half teaspoon of salt,
One tablespoon of baking powder,
One egg,
One and one-half cups of water,
Two cups of well-cleaned blackberries,
One-quarter teaspoon of nutmeg.

Beat to mix and then pour into a pudding dish and bake forty-five
minutes in a slow oven. Serve with sweet spiced blackberry sauce.

MARMALADE PUDDING

Place in a mixing bowl:

One and one-half cups of fine bread crumbs,
Three-quarters cup of flour,
One tablespoon of baking powder,
One-half cup of finely chopped suet,
Three-quarters cup of brown sugar,
One teaspoon of nutmeg,
Two eggs,
One cup of milk.

Beat to mix and then grease and flour a mould. Put four tablespoons
of marmalade in the bottom and then put in two-inch layer of batter.
Spread with the jam and then repeat with the batter. Repeat this
process until the mould is three-quarters filled. Have the batter on
top. Cover and boil for one hour. Then unmould and serve hot or cold
with thin cream.

PEACH CRUMB PUDDING

Grease a baking dish thoroughly and then dust it well with the fine
bread crumbs. Now place in a mixing bowl:

Yolk of one egg,
One cup of brown sugar,

Cream and then add

Two tablespoons of shortening,
Two cups of bread crumbs,
Two cups of stewed peaches,
One-half cup of flour,
One tablespoon of baking powder,
One-half teaspoon of nutmeg.

Mix thoroughly and then pour into the prepared baking dish and bake
in a slow oven for thirty-five minutes. Let cool and then turn from
mould.

COLONIAL CREAM

Wash one-half cup of tapioca through several waters and then place in
a saucepan and add