Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

465.— SOUFFLE OF APPLES. Take one quart of prepared Apple Marmalade No, I. Make a firm meringue from % pint of whites of eggs and 10 ounces of sugar, flavor lemon, and mix lightly into the marmalade. Fill into paper cases, or in china soufSe cases; dust with sugar, and bake in a medium heat for twenty-five to thirty minutes. Serve at once. 466.— STEAMED APRICOT ROLL. BAKED APRICOT ROLL. Prepare the same way as for Steamed or Baked Apple Roll No. 460. 467,— APRICOT CHARLOTTE. Use apricot marmalade and prepare same as for Apple Charlotte No. 463. 468.— APRICOT SOUFFLE. PEACH SOUFFLE Prepare the Marmalade No. 11, and finish same as for Apple SoufiSe No. 465. Peach SoufSe and Charlottes may be made in the same manner. 54 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 469.— ALLIANCE PUDDING. Prepare the cake mixture No. 268 or 270 Bake three sheets; color one part chocolate, flavor cin- namon; color another part pink, flavor strawberry or raspberry, and leave the third part plain. Prepare the molds with butter and sugar; cut the cake in dice; put in alternate layers in the molds. Prepare a custard with i quart of milk, 5 eggs, 5 ounces of sugar; flavor vanilla. Saturate the cake gradually with all the custard it can take up. Bake in water and serve with a Sauce Macedoine No. 432, or a clear wine sauce. 470.— ALMOND CUSTARD PUDDING. Butter and sugar the pudding molds. Prepare a custard with 10 ounces of bread crumbs, 3 pints of milk, 8 yolks and 4 whole eggs, 8 ounces of sugar, 4 ounces of melted butter, 4 ounces of chopped and browned almonds; flavor vanilla. Fill in the molds, and bake in water till the cus- tard is set, Serve with claret wine sauce. 471.— ALMOND CREAM ROLL. Take paste No 85; roU into a thin sheet; iiU with any of the almond creams Nos. in to 113, or with a vanilla cream, filling with almonds, and finish and bake same way as for the Vienna Pud- ding No. 449. The roll may also be made from the pastes Nos. 83 and 76, and steamed or baked like the Apple Rolls No. 456. Other Cream Rolls can be made from creams Nos. 114 to 129. 472.— ALMOND SOUFFLE. Take 8 ounces of almond paste, 4 ounces of crushed macaroons, 8 ounces of sugar, i pint of milk, 12 yolks of eggs. Rub the paste smooth with a little of the milk, work in the yolks, sugar and macaroons; add the milk, and stir on the fire till it thickens. Take off, let cool and flavor with vanilla. Beat the whites of the eggs firm and draw lightly into the cream; fill into cases, and bake to a nice color. The small cases bake in twelve to fifteen minutes. The puddings rise about an inch above the case in baking, and should be served immediately when done, as the souffles fall in a short time and lose much of their lightness. For the American plan hotels the souffles may be prepared beforehand, but should be baked in small batches during the dinner hours. Other nut souffles may be made like the Almond Souffle, using half almond paste and half nuts, with the same ingredients. The pastry creams can be made into souffles of vanilla, chocolate, orange, etc., by adding eight beaten whites of eggs to one quart of the creams, and bake same as the other souffles. 473.— BATTER PUDDINGS. A variety of Batter Puddings can be made from the Apple Batter Pudding No. 453, and baked in individual dishes; mixing the same batter with dates or figs, or using minced fresh or preserved fruit. The same batter may be mixed cold like a grid- dle batter; adding some baking powder, or beat- ing the white of the eggs light before adding to the batter. A sauce should be served with this pudding in a separate pitcher or sauceboat. 474 —BREAD AND BUTTER PUDDING. FAMILY STYLE.