Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

564.— TAPIOCA CUSTARD. Prepare the pudding as directed in No. 562, with one more pint of milk, and bake in cups. Serve with whipped cream flavored with vanilla. 565.— TAPIOCA CAKE. SAGO CAKE. Prepare the pudding No. 562, with one pint less of milk. Bake same as for the Farina Cake No. 509, and serve with fruit or cream sauce. 566.— SAVARIN PUDDING A LA MONT- MORENCY, Savarin pudding should be baked in the small round molds with a centre tube. If these forms are not at hand, it is best to bake the mixture in wide muffin rings, or in shallow round molds, and after they are baked cut out the centre with a cutter or apple corer. Bake the pudding from the mixture No. 408. Prepare a macedoine of French fruits. Take four ounces of pineapple, four ounces of apricots, four ounces of cherries, and four ounces of green plums or figs; cut the fruit in small dice, let simmer in a light syrup till soft; flavor with noyeau or kirschwasser. Fill the macedoine in the centre of the pudding, which should soak well in the syrup, and serve. 567.— SAVARIN PUDDING, RICHELIEU. Prepare the pudding same as No. 566; dip in a strong maraschino syrup, cover with a thick wine cream sauce, and fill the centre with a compote of strawberries. Serve hot or cold. 568.— SAVARIN PUDDING, MAZARIN. Serve same as No. 567, except use a compote of pineapple in place of strawberries. Decorate with cherries and angelica. Serve hot or cold. 569.— SAVARIN PUDDING, PLAIN. Bake a sponge cake mixture (Nos. 244 to 250) in the savarin molds. Serve with sauce polonaise or macedoine. The puddings may also be soaked in a wine sauce, and covered with an English cream sauce with rum. 570.— TIMBALE, MADISON. Prepare the savarin or. baba mixture; bake in high timbale molds, dip in sherry wine sauce, and serve with sauce macedoine. Another way to serve it, is to bake a light sponge cake mixture in the timbale molds, hollow out the cake and fill with minced fruit. Ice the pudding with fondant; decorate and serve cold with whipped cream. 571.— TIMBALE, LAFAYETTE. Make the plain savarin mixture, with some almonds added. Bake in the high timbale molds. Before serving, saturate with a lemon sauce flavored rum, and serve with English cream sauce. 572.— TIMBALE OF FRUIT, COMTESSE Line a buttered timbale mold with the paste No. 82. Lay out the form with buttered paper, and fill with dry beans or crumbs. Bake the crust to a nice color. Take out the beans and paper, and fill with a firm compote of fruit of any kind. Turn from the mold so the bottom becomes the top. Cover with a thick fruit sauce, or a diluted marmalade, and serve. 573.— TIMBALE MARTIN. Bake from mixture No. 247 or No. 248 as many cakes as you require puddings, in the timbale forms. Let cool; or, better, bake the day before using. Cut each of the cakes into eight slices. Leave top and bottom slice whole, and cut the other slices into rings. Spread the bottom slice with fruit jam; then place the rings one above the other, fastening them together with jam. Fill the centre with a rich pastry cream with almonds, flavor vanilla. Put on the top piece; fasten with jam. Set the molds in a pan of water to heat for ten minutes; turn from the molds and serve with cream sauce with sliced almonds, 574.— TIMBALE, WALDORF. Prepare the timbale same as in No. 573. Fill the centre with a compote of pineapple and oranges; turn out and mask with meringue No. 93, with bag and star tube. Dust lightly with SServe with a combination of fruits and cake, and for this syrup, and color nicely in the oven with a border of preserved strawberries. 575.— VIENNA PUDDING, EMPRESS. K quart milk, i lb. bread crumbs, 6 ozs. butter, i ozs. crushed almonds, 8 eggs, 5 ozs. sugar, the grated rind of one lemon.