The art of German cooking and baking

Preparation: The rice is cooked slowly with one cup of water; when the water is boiled down, add the milk gradually- and cook it to a thick mush. Cream the butter, add the sugar, then the yolks of eggs, raisins and almonds. Let rice cool, then mix all together. The apples are peeled, cored, cut into 16 parts and stewed until tender in a little water and sugar. Butter a pudding-mold and strew with bread crumbs. Stir — 246 — the well-beaten whites of the 7 eggs into the rice, put a layer of rice into the mold, then a layer of apples and repeat this twice ; the last layer to be rice. Close the mold, set in a steamer over a kettle of boiling water and boil 1^ hours, then turn over on platter and serve with sweet cream. No. 3— CHERRY RICE PUDDING. Quantity for 6 Persons. % lb. of rice % lb. of peeled and ground % qts. of milk almonds % lb. butter % lb. of raisins 7 eggs 1 lb. stoned sour cherries 1 cup of sugar Preparation : The preparation is again the same as No. 2, instead of apples put in layers of sour cherries, boiled until tender in 1 cup of sugar and 1 cup of water. Boil down the cherry juice with sugar to taste and serve it with the pudding. No. 4— PEACH RICE PUDDING. Quantity for 6 Persons. % lb. of rice % lb. of peeled and ground % qt. of milk almonds 7 eggs % lb. of raisins % lb. of butter 1% lbs. of peaches % lb. of sugar Preparation: The preparation is again the same as No. 2, instead of apples put in layers of peaches, boiled until tender in 1 cup of water and one of sugar. Boil down the peach juice, putting in a few stones which should be removed before serving, and serve the syrup with the pudding. No. 5— APRICOT RICE PUDDING. Quantity for 6 Persons. % lb. of rice 1% lbs. of stoned apricots % qt. of milk % lb. of sugar % lb. of butter % lb. of peeled and ground 7 eggs almonds % lb. of raisins Preparation : The preparation is the same as given under No. 2, see Apple Rice Pudding. Instead of apples put in layers of apricots boiled until tender in 1 cup of water and Yz cup of sugar. Boil down the juice with some sugar and serve with the pudding. — 247 — No. 6— PLAIN RICE PUDDING. Quantity for 6 Persons. % lb. of rice >4 lb. of butter 1 qt. of milk 7 eggs % lb. of sugar Preparation: The preparation is the same as given under No. 1, Rice Pudding. No. 7— FROTH OR FOAM PUDDING. Quantity for 6 Persons. % pt. of milk % lb. of fine flour % lb. of butter 1 lemon peel % lb. of sugar 8 eggs Preparation: The milk is brought to boil, the butter added, sugar and flour are mixed and stirred into the boiling milk until the mixture comes off the sides of the skillet. Then cool it, grate the lemon peel and stir it in with the yolks of eggs and the beaten whites. Butter a pudding-mold and strew in bread crumbs, then put in the pudding, set in a steamer over a kettle of boiling water, cover the mold tightly and boil for 2 hours. Turn it, and serve with a fruit sauce. No. 8— CABINET PUDDING. Quantity for 6 Persons. 8 zwieback 1 pt. of milk 12 lady fingers 1 pt. of cream % lb. of raisins 6 eggs Vi lb. of currants % lb. of sugar Preparation: The zwieback is broken into 3 parts, the lady fingers into halves. Butter a mold and make a layer of zwieback, raisins, currants, then one of lady fingers, repeat this 2 to 3 times, the last layer being zwieback. Then mix well the milk, cream, sugar and eggs and pour on the pudding, set in a steamer over a kettle of boiling water. and boil li/^ hours. When done, turn it out on a platter and serve with a wine sauce. No. 9— WHEAT BREAD PUDDING. Quantity for 6 Persons. % lb. of fresh butter V* cup of currants 6 eggs "% cup of fine cut citron Vi lb. of sugar % cup blanched, grated almonds % cup of raisins 4 milk rolls