She knows how to use leftover bread and make the farm hands like it.
Lots of bread was used on her table, but lots of it also was leftover. She used to throw away a lot.
But now she knows what to do with it, for one day she found a recipe which told her how to use raisins in bread pudding.
It made a new dish of it. Men who didn’t like plain bread pudding were delighted with the raisins and became enthusiasts.
Now she never wastes a slice of bread. She even has to bake bread especially to make this pudding.
Try the recipe and see how good it is-with Sun-Maid Raisins
Raisin Bread Pudding
Three-fourths cup Sun-Maid Seeded raisins, 2 eggs, 1/2 teaspoon salt, butter size of an egg, 1/2 cup sugar, cinnamon to taste, 1/2 large loaf of stale bread, 2 bananas or apples.
Soak the stale bread over night in water. When time to make the pudding press as much water as possible from the bread so that the bread is about the same consistency as dough, then take a fork and get all lumps out. Do not leave the crust if it cannot be mashed to the same consistency as the bread.
Add well beaten eggs, salt and stir. Add raisins mixed with the butter. Put into dish in layers, covering each layer with sliced banana, sugar and cinnamon. Bake in slow oven until brown. Serve with whipped cream. All measurements for this recipe are level.
