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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

ECONOMY PUDDING
 

 Save bread scraps or biscuit until you have a good dish full; have a skillet hot with several spoonfuls of lard and a bit of butter in it; pour in the bread well chipped up; let fry a few minutes; pour over milk with which has been mixed 1 egg, salt and pepper to taste, and flavored with small celery tops chipped very fine; stir all together into a mass; place in the oven and bake 15 or 20 minutes.

Sister Mary B. Ebersole, Salem, Oregon.