Today’s requests are full of flavor … Linda Graydon of Chickamauga, Ga., would love to have the old Vine Street Market’s chocolate mousse. Then, a certain Paula is hot on the trail of more instructions about hot spaghetti. To freeze a spaghetti dish, should it be baked or unbaked? Finally, Marsha Fetherolf wants any Mount Vernon Restaurant recipes but particularly asparagus soufflé and mint tea, which she believes is no longer served at the Broad Street eatery.
Martha Wunderlich sent several variations on the pudding themes. Here is one bread pudding three ways.
Bread Pudding
2 cups dry bread cubes
4 cups milk, scalded