Here you go Cyndi. It is from a collection of recipes and notes
relatives compiled for a catering business they ran from the late 1920'
through the early 1950'. Which were going to be tossed and i asked for
them and have enjoyed not only the recipes but it is amazing to look
back at costs of the period. One of their specialities was a complete
dinner for 50 or more people that there cost was 50 cents per person.

Rum sauce recipe follows but the bread pudding is good with ice cream,
whipped cream or a simple chocolate or hot fudge sauce. A strawberry
sauce or chocolate whipped cream is good also.



Chocolate bread pudding
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1 & 1/4 pint milk

3 bread slices

1 tbs. butter

1 ounce bitter chocolate

4 ounce granulated sugar

3/4 tsp. vanilla

3 eggs

butter for coating serving cups


Warm the milk. Butter the bread, cut into small 1/2 inch cubes and soak
in the warm milk. Melt the chocolate and add the sugar. Beat the egg
and add to the chocolate and sugar. Combine with the milk and bread.

Butter the baking dishes, fill and bake in a pan of water at 375 F until
set. About 1/2 hour.

As with any chocolate recipe the better the chocolate the better the
finished product.
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Rum sauce
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butter 2 tbs.

sugar 2 & 1/2 cup

egg yolks 2

hot water 3 tbs.

rum 2 tbs.

egg whites 2

combine butter and sugar and cream together with a fork. Beat the egg
yolks till smooth ad add, then add hot water a few drops at a time add
the rum and mix will then, jut before serving add the beaten to soft
peak stage egg whites.

A good rum is a must, often times grain alcohol has a caramel colouring
added and is sold as "rum" Mount Joy is a good Jamaican rum.
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Enjoy, and my apologies for not getting this out sooner.
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Joseph Littleshoes