The art of German cooking and baking

Preparation : The 8 yolks of eggs are beaten 1^4 hour with sugar, lemon juice and grated lemon peel, the corn starch and beaten whites of eggs added last. Butter a baking-dish, fill in the pudding and bake 15 minutes. No. 33— BAKED POTATO PUDDING. Quantity for 6 Persons. % lb. boiled, grated potatoes Vz Pt. of cream 6 eggs % lb. of sugar 1 grated lemon rind Preparation: Cream the yolks of eggs and sugar, add the grated lemon peel, grated potatoes, cream, beaten whites of eggs, and mix well. Put the batter into a buttered bakingdish and bake in oven 45 minutes. Serve with a fruit sauce. — 254 — No. 34^BAKED POTATO PUDDING. To be Served with Meat. Quantity for 6 Persons. 8 medium sized potatoes % tbsp. Parmesan cheese 1/10 lb. of butter 1 pinch of pepper 2 — 3 eggs Salt to taste Preparation: The potatoes are boiled, peeled and grated. Cream the butter with the yolks of eggs, add the potatoes, cheese, salt, pepper and beaten whites of eggs. Butter a casserole or pudding-dish, put the pudding in, sprinkle bread crumbs and pieces of butter over the top and bake in oven 45 minutes. No. 35— BAKED CHARLOTTE PUDDING. Quantity for 6 Persons. 6 rolls % cup of blanched, ground % pt. of milk almonds % pt. of white wine % cup of raisins % lb. of sugar % grated lemon peel 4 eggs Preparation: The rolls are soaked in milk and wine, add ground almonds, sugar, raisins, lemon peel, yolks of 4 eggs and lastly the beaten whites of eggs. A baking dish is buttered, the pudding filled in and baked in oven 45 minutes. A fruit or wine sauce is served with the pudding. No. 36— BAKED ALMOND PUDDING. Quantity for 6 Persons. 8 eggs % cup of sugar Vi lb. blanched, ground almonds % lb. fine flour Preparation: The yolks of eggs, almonds and sugar are stirred 20 minutes, then the flour and whites of eggs added. A pudding-dish is buttered, the pudding filled in and baked 45 minutes. No. 37— BAKED YORKSHIRE PUDDING. Quantity for 6 Persons. 1 egg 1 pinch of salt 1 white of egg 6 tbsps. of butter % pt. of milk 6 tbsps. of mutton suet 1 cup of flour Preparation: Egg, white of egg, milk and flour are mixed well. Butter is heated in a pudding-dish, the batter put in, the suet heated and poured over and the pudding baked in a hot oven 20 minutes. No. 38— BAKED CHOCOLATE PUDDING. Quantity for 6 Persons. 1% pts. of milk % lb. of sugar Vi Ih. of sweet chocolate % cup of butter 4 tbsps. of flour 7 eggs 1 tsp. of vanilla Preparation: The chocolate is grated and mixed with — 255 — flour and sugar. The milk is brought to boil and the chocolate with the flour and sugar added, stirred over the fire until the mixture is thick, then cooled. Cream the butter with the yolks of eggs and vanilla, mix with the chocolate batter and the beaten whites of eggs. Butter a pudding-dish, fill in the pudding and bake in oven for 1 hour. No. 39— BAKED APPLE AND FARINA PUDDING. Quantity for 6 Persons. 1 pt. of milk Vi lb. of raisins or currants % cup of fine farina % lb. blanched, ground sweet 4 eggs almonds % lb. of butter 6 blanched, ground bitter almonds 6 large sweet-sour apples One lemon peel Preparation: The milk is brought to boil, the farina added and cooked 10 minutes, stirring constantly, then cooled. Cream the butter, mix with yolks of eggs, sugar, grated lemon peel, the boiled farina, and the beaten whites of eggs. The apples are peeled, sliced into i^ inch slices, mixed with ^2 cup of sugar. Butter a pudding-dish and put in layers of farina, apples, currants and almonds alternating, repeat 3 times ; then bake in oven for 1 hour. No. 40— BAKED APPLE STEW PUDDING. Quantity for 6 Persons. % lb. of good butter V2 cup of sugar 8 medium sized sweet-sour 1 h^ heaping tbsps. of flour apples 1 pt. thick sweet cream 4 eggs 1 lemon peel