The art of German cooking and baking

Preparation: Cream the butter with yolks of eggs, sugar, raisins, currants, citron and almonds, mix and stir well. The crust of the rolls is grated off, then they are soaked in milk. -248- the surplus milk pressed out and the rolls stirred with the rest of the ingredients, also the beaten whites of eggs. Butter a mold, strew with bread crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce. No. 10— PLUM PUDDING. Quantity for 6—8 Persons. 1 pinch of salt 6 eggs 1 lb. raisins 1 lemon peel 1 lb. currants 2 cups of milk 1 lb. of flour 2 small cups of grated bread 1 lb. of sugar % cup of brandy 1 lb. beef kidney suet Rum Preparation: Raisins and currants are washed well and dried. The suet is chopped very fine and mixed well with 6 eggs, sugar, raisins, currants, grated lemon peel, milk, bread crumbs, brandy and lastly the flour. Butter a mold, strew with bread crumbs, put in the pudding and steam for 5 hours. Turn the pudding out on a platter, pour the rum over and light it. The flaming pudding is brought to the table and served "with a wine sauce. No. 11— CHOCOLATE PUDDING. Quantity for 6 Persons. 1 pt. of milk Scant % lb. of sugar Scant % lb. of butter % lb. blanched, ground almonds % lb. grated sweet chocolate 6 eggs % lb. fine flour Preparation: The milk is brought to boil, butter, sugar, flour, dhocolate well stirred in until the mixture comes oflf the sides of the skillet, then take from the stove. Cool it and stir in the almonds, yolks of eggs and the beaten whites. Butter a mold, strew with bread crumbs, fill with the pudding, cover tightly and steam 1% hours, then turn out on a platter and serve with a vanilla .sauce. Remarks : The dish must be only % full because the pudding raises very much. No. 12— FLOUR PUDDING. Quantity for 6 Persons. % lb. of fine flour Vz grated lemon peel 8 eggs % lb. of sugar 4 tbsps. of lemon juice Preparation: Beat the yolks of eggs with sugar 20 minutes, add lemon juice and grated rind and lastly stir in the flour, which must be sifted 4 times. The whites of eggs are beaten to a stiff froth and mixed in. Butter a mold, put in the pudding, close it well and steam 11/4 hours. Turn the pudding on a platter and serve with a wine sauce. — 249 — No. 13— LAYER PUDDING. Quantity for 6 Persons. % pt. of cream 5 beaten whites of eggs % lb. of flour % lb. of sugar % lb. of butter % lemon peel 5 yolks of eggs For the Filling. % lb. peach marmalade, or 1 qt. of cherry or strawberry preserves For Between Layers, 4 Small Pancakes. V4, lb. of flour 1 pinch of salt 3 tbsps. of butter % lemon peel 4 eggs Butter, for baking % pt. of milk Preparation : Cream, flour, butter, yolks of eggs are mixed well and brougiht to boil. When the batter rolls from the sides of the pot, take it off the fire to cool. Then add sugar, grated lemon peel, and 5 whites of eggs beaten to a stiff froth. Now bake the pancakes. Mix well the milk, flour, 3 tablespoonfuls of melted butter, 4 eggs and a little salt. Heat a pan with butter and bake the pancakes the size of the pudding dish. Now butter the mold, strew bread crumbs in, make 1 layer of pudding batter, one layer of fruit marmalade or preserved fruit as peaches, cherries, strawberries or raspberries ; on this fruit layer, place a pancake, then another layer of pudding batter, again a layer of fruit, another pancake and so on according to the number of pancakes you have. The top layer must be the pudding batter. Close the dish well and steam for 1% hours. When done, turn the pudding out and serve witih a fruit sauce. — No. 14— FARINA PUDDING No. 1 Quantity for 6 Persons. 1 pt. of milk % lb. of blanched, ground 1 cup of fine farina almonds % lb. of butter The rind of % lemon Scant % lb. of sugar 6 eggs