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

526.— NEAPOLITAN PUDDING. Prepare the pudding No. 476, divide in three parts. Color one part chocolate, flavor vanilla; another part pink, flavor strawberry; leave the other part plain, flavor with lemon or orange. Fill into the prepared molds in alternate layers. Bake in water, and serve with a clear wine or maraschino sauce. 527.— GERMAN NOODLE PUDDING. Prepare the paste No. 99, with four yolks and three whole eggs. Roll out into very thin sheets, let dry and cut in very fine shreds. Put two quarts of milk to boil with eight ounces of sugar and sprinkle in the dry noodles.s. Let simmer slowly till half of the milk is absorbed; add four ounces of butter, one quart of milk, eight eggs well beaten, a pinch of salt; flavor lemon and nutmeg, or vanilla. Fill into the prepared form, bake in water till the custard is set. Serve with fruit sauce. 528.— VERMICELLI PUDDING. MACARONI PUDDING. Take eight ounces of vermicelli or macaroni and drop it into a pot of boiling water for a couple of minutes, till it becomes soft. Take off the fire, strain off the water; let cold water run on it in the strainer for a few minutes. Put on the fire with one quart of milk, and let simmer till the milk is absorbed. Prepare a custard with one quart of milk, eight ounces of sugar, four ounces of butter, eight eggs, and flavor like No. 527, and finish in the same manner. Sultana raisins or currants may be added, or sliced and browned almonds. Serve with a compote of fruit, or a fruit sauce. 529.— NOODLE CAKE. VERMICELLI CAKE. Prepare the paste same as for the pudding No. 527. Or, parboil one pound of vermicelli; simmer with two quarts of milk till well thickened. Mix into it eight ounces of sugar, six ounces of butter, four ounces of currants, four ounces of sultanas, the grated rind of one lemon, a little mace, a pinch of salt, and twelve yolks of eggs. Beat eight whites to a firm froth and draw in lightly. take a square cake pan, butter and sprinkle with bread crumbs, and fill with the mixture about 3/4 inch of thickness; bake to a nice color. Serve, cut in squares, with a hot fruit sauce, or a compote of fruit. 530 —PUDDING A LA REINE. Take one quart of light cake crumbs; pour over one quart of boiling milk; add four ounces of crusned almonds, two ounces of butter, ten yolks; flavor vanilla. Beat five whites firm, and mix into the batter. Bake in buttered molds in water. Serve with a pineapple sauce, or sauce macedoine. 531.— PUDDING, QUEEN VICTORIA STYLE. Prepare same as for No. 530; add candied pineapple cut in dice, some sultana raisins, and some candied orange peel cut in very thin shreds. Bake, and serve with almond cream sauce, with sliced almonds, flavored with rum. 532.— PUDDING ROMANOFF. 2 quarts milk, 6 ozs. rice flour, 10 ozs. sugar, 6 ozs. butter, 12 eggs, 8 ozs. blanched chestnuts, 4 ozs. sultanas, 2 ozs. angelica, 2 ozs. apricots, 4 ozs, browned almonds, 2 ozs. candied cherries, Pound the almonds and chestnuts to a soft paste, and dilute with some milk. Let milk and sugar come to a boil, add the butter and the rice flour (which should be dissolved in a part of the cold milk). Stir till it thickens, and take ofi the fire. Add the nut paste and the yolks of the eggs, and mix in the fruit. Last, put in the whites of the eggs, beaten firm; fill into the prepared molds and bake in water. Serve with wine cream sauce. 533.— PLUM PUDDING. 2 lbs. bread crumbs, i^ lb. finely-chopped suet, 8 ozs. flour, iX lb. sugar, 12 eggs, t pint milk, X pint rum or brandy, i lb. sultana raisins, salt, I lb. malaga raisins, seeded and cut in halves, I lb. currants, 8 ozs. mixed citron and orange peel, X oz. cinnamon, }i oz. mixed allspice and nutmeg, the grated rind and juice of two lemons, X teaspoonful of soda.