Bread Pudding

6 eggs, separated
6 cups milk
1 T. vanilla extract
3/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/2 pound left over bread, cut into 1" cubes (8 cups loosely packed) I mix different breads
1/2 stick butter, cut into small pieces
1/2 cup raisins

Combine the egg yolks, milk, vanilla, 3/4 cup of the sugar, cinnamon, and nutmeg and whisk until the sugar dissolves. Place the bread pieces in a large 10-cup rectangular baking pan or casserole dish. Pour the yolk and milk mixture over the bread and let it sit for about 30 minutes, mashing the bread occasionally with a fork. Add raisins, stir until mixed.

Preheat oven to 300 degrees.

Beat egg whites until stiff. Fold into bread mixture. Dot the top of the mixture with the butter. Place the pan in a larger pan and fill the larger dish with enough water to come up halfway on the bread pan or casserole dish. Bake for 1-1/2 hours, or until the pudding sets and a knife comes out clean. Remove the pudding from the oven.

Apple Pancakes

1 1/2 cups flour
3 T. sugar
3 eggs
1 cup milk
4 T. melted butter
1 T. vanilla extract
1 large apple, peeled, cored, thinly sliced

Mix all dry ingredients in one bowl and all wet ingredients in another bowl. Add dry to wet, blend well. Fold in apple slices. Cook as you would any other pancake.

Recipes from Macy's Home Centre

I found this in an old cookbook, along with some newspaper clippings. Since I spent most of my life in New York, this was like finding a touch of home. I spent many Saturdays shopping in Macy's with my mother. The used to have a Home Centre (that's how it was spelled in the 50's) and they had many imported foods, the latest kitchen appliances and gadgets. They also had a restaurant and sometime I got a special treat and mom and I had lunch there.

So here's a recipe from Macy's, in the 1950's. To the right is the copy of the actual paper I found. Below is the recipe, in case you can't read this.
P.S. If anyone can tell me how to put a pdf file in blogs, please email me.
thank you.

Cream Cheese Pastry for Tarts and Turnovers (my comments red)

1/2 cup butter
1/2 lb. cream cheese
2 cups flour
1/2 tsp. salt

Blend cheese and butter together. Add salt to the flour and work in flour with a blender (pastry blender or I would use a food processor). Add a little ice water or a little cold milk if you need to use up flour. Form into a ball wrap in waxed paper and chill a few hours or over night in a refrigerator.

Tarts

Roll cream cheese pastry out thin. Cut with a cooky or tart cutter. Fit over a tart pan or a muffin tin. Bake at 450 degrees about 15 minutes or until golden brown. Remove from the pan, turn upright and cool. Fill with any jam, jelly, stewed fruit, fruit sauce or cut up bananas. Top with a glaze or whipped cream. Any jelly melted slowly will make a good glaze..

Gertrude Gallian, Director of the Home Centre
Housewares Basement

Apple Crumble

A newspaper clipping found in an old cookbook. I couldn't find a date on the clipping, however, mention of rations leads me to believe this is during World War II.

"Here is a dessert in which part of the sweetening is done with honey. Desserts such as this will make your sugar ration go farther.
Peel and core apples, slice and measure four cups. Place these slices in the bottom of a well greased shallow baking dish. Sprinkle one-fourth cup of sugar over the slices, then add two teaspoons of lemon juice and one-half cup of honey.
Combine one-half cup of flour, three tablespoons of brown sugar, a dash of salt and three tablespoons of butter. Work this mixture until it is crumbly.
Sprinkle over the top of the apples and bake in a 375 degree oven for about 30 minutes, or until the apples are tender and the crumbs are lightly browned. Serve warm with thick cream."