The Swedish, French, American cook book

Stir butter to a cream, add the sugar and yolks, orange juice, rind, and flour with the baking powder. Beat whites of eggs well and add. Butter a melon mould and fill, put in a pan on top of a small mould so that it does not rest against the bottom of the pan, boil two hours with a tight cover (take care that the water does not boil away or the pudding will burn; if needed, add some hot water during the time of boiling). Turn out on a paper doily, glaze with chocolate, and hedgehog with white almonds cut in strips. Serve with a hard sauce. Steamed Huckleberry Pudding a la Savoie Pouding aux Myrtilles, c uit a la vapeur , a la Savoie Cut sponge cake in thin slices. Line a small, well-buttered pudding mould that has no tube in the centre, then cut the rest of the cake in small pieces. Put one layer of cake, then sprinkle with huckleberries, then another layer of cake and more huckle¬ berries. Add to two cups of the cut-up cake half cup huckleberries. Mix half cup huckleberry juice with two eggs; add one tablespoon sugar, one tablespoon brandy, pour this over the mould, cover, put in hot water, steam from one to one and a half hours. Turn out on a paper doily. Serve with foam sauce or whipped cream. Steamed Jam Pudding a la Hammond Pouding a la Confiture, cuit a la vapeur, £ la Hammond Butter ten thin slices of stale bread, spread with blackberry jam, put two slices together; then cut in small strips about half inch in width. Line the bottom and sides of a buttered mould, cut in dices the rest of the spread bread, fill the mould. Take half cup milk, three unbeaten whites of eggs, one tablespoon melted butter, three tablespoons sugar, two tablespoons brandy; mix all well together and pour over the filling. Put pieces of butter on top, cover, put in hot water, steam from one to one and a half hours. Serve with a foam sauce as a hot dessert for luncheon or dinner. Steamed Cocoanut Pudding a la Octavious Pouding au Coco, cuit a la vapeur, a la Octavious One cup fresh (or dried) cocoanut, two tablespoons butter, four tablespoons sugar, two eggs, four heaping tablespoons flour, two tablespoons brandy, one teaspoon Royal baking powder, a small pinch of salt. How to Make It. Stir sugar and butter to a cream, add the yolks, beat the whites to a stiff meringue, add part of the whites, the brandy, flour, three-quarters cup cocoanut, and, last, the rest of the whites. Fill a melon mould that has been buttered and sprinkled with flour, put the buttered cover on top, put on a ring or tin of some kind, cook in hot water from one to one and a half hours (take care not to let the water stop boiling while cooking). When ready, turn out on a warm platter, spread with fondant frosting, sprinkle with cocoanut. Serve hot for luncheon or dinner with a fruit sauce. Steamed Cocoanut Pudding a la Eldora Pouding au Coco, cuit a la vapeur, a la Eldora Two tablespoons butter, three-quarters cup sugar, two eggs, one cup milk, one cup bread crumbs, three tablespoons flour, two teaspoons Royal baking powder, half pound cocoanut (fresh or dry), juice and the rind of a lemon, two tablespoons brandy.