Our Grandmothers' Recipes

 2 c milk (or half & half), scalded 1/4 c butter or margarine 2 eggs 1/2 c sugar 1/4 tsp salt 1 tsp ground nutmeg 1 tsp ground cinnamon 1 tsp vanilla 3 c day-old French bread, broken into pieces 1/2 c raisins (optional) Place bread pieces in large bowl.  Add fruit if desired.  Combine scalded milk and butter; stir until butter is melted. In a bowl, lightly beat eggs with whisk; add sugar, salt spices and vanilla.  Beat for 30 seconds to 1 minute and add to milk mixture.  Pour over bread, mix and let set until bread is thoroughly soaked.  Pour into well buttered 1 1/2 quart casserole and bake at 300-350 degrees until set.  May be put in pan of warm water and baked at 275 degrees until knife inserted is clean.  Serve warm with whiskey sauce. Whiskey Sauce: 1 c sugar 1/2 c butter 1/2 c half and half 2 TBS whiskey Bring milk, butter and sugar to boil over medium heat and cook until sugar is dissolved.  Reduce heat and cook 5 minutes.  Remove from heat and add

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink.  Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.