The Swedish, French, American cook book

Chocolate Pudding a la Hedgehog Pouding au Chocolat, a la Herisson Butter a ring mould well and half fill with a rich butter cake made from one cup butter, two cups sugar, four eggs, two and a half cups flour, one cup milk, two teaspoons Royal baking powder, two tablespoons brandy. Stir butter and sugar to a cream, then add the yolks carefully, then the milk, flour, baking powder, and brandy; beat until nice and smooth, then add whites of the eggs (beaten to a stiff froth). Bake in a slow oven until golden brown — about twenty minutes. Turn out, glaze with a rich chocolate glaze, hedgehog with almonds (cut in strips), put them all over. Serve hot with whipped cream, foam sauce, or a chocolate sauce, for luncheon or dinner. Chestnut Pudding a la E. G. Anderson Pouding aux Marrons, a la E. G. Anderson Two tablespoons butter, half pound chestnuts, one tablespoon lemon juice, six tablespoons sugar, three eggs, two tablespoons brandy, a pinch of salt, five tablespoons flour, one teaspoon Royal baking powder. How to Make It. Put the chestnuts on the stove in hot water, cook about ten minutes, remove the shells. Put on stove with water (sufficient to cover them), two tablespoons sugar, one tablespoon brandy, and lemon juice; cook from fifteen to twenty minutes, until well done. Drain off the water, leave until cold, chop. Add four tablespoons sugar to the butter, stir until creamy, add the yolks. Mix well, add the one tablespoon brandy, then part of the whites of eggs (beaten to a meringue), flour, baking powder, last add the rest of the whites. Butter a ring or melon mould and fill, bake in a moderate oven for twenty to thirty-five minutes — according to the heat of the oven. Turn out, serve with any kind of wine sauce — such as hard, custard, or foam. * Pineapple ( Ananas ) a la Savarin Two cups whipped cream, four tablespoons melted butter, one cup flour, two eggs, three tablespoons brandy, one heaping tea¬ spoon Royal baking powder, four tablespoons sugar. Stir sugar and butter to a cream, add the yolks, flour, Royal baking powder, brandy, whipped cream, last the whites of eggs — well beaten; mix well, put in a well-buttered mould, put in oven to bake until golden brown — from fifteen to twenty-five minutes. Peel and cut the pineapple in large clefts, put in a pan with half cup sugar, one cup water, a little brandy; leave until the pudding is to be served. Raise the clefts around the pudding, pour the syrup over, leave in the oven for a few seconds. Serve with whipped cream in the centre as a hot dessert for luncheon or dinner. Oranges ( Oranges ) a la Savarin Take three oranges, three eggs, four heaping tablespoons sugar, four heaping tablespoons flour, four tablespoons melted butter, one teaspoon Royal baking powder, one tablespoon brandy.