The art of German cooking and baking

Preparation: The unblanched almonds are ground, the chocolate grated. Sugar and yolks of eggs are stirred 20 minutes, then mixed well with almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, white wine and beaten whites of eggs. Butter a mold, strew it with crumbs, put in the pudding, close it well and steam 1% hours. Turn it out and serve with a chocolate sauce. — 252 — No. 26— PUDDING A LA BRANDENBURG. Quantity for 6—8 Persons. 1 pt. of milk 1 tbsp. chopped bitter almonds % lb. of butter 2 tbsps. chopped citron Vi lb. flour, good measure 1 tbsp. chopped orange rind Vi lb. of sugar % grated lemon peel % lb. of blanched, chopped 7 eggs sweet almonds Vi cup of rum Preparation: Milk and butter are brought to boil, add the flour and boil, stirring constantly till it comes from the sides of the skillet. Cool and stir in the sugar, sweet and bitter almonds, citron, orange and lemon peel, yolks of eggs and the beaten whites. Butter a pudding mold, strew it with roll crumbs, put in the pudding, close well and steam for 2 hours. Turn the pudding out on a platter, pour on % cup of rum, light it and bring it to the table. Serve with a wine sauce. Warm Puddings, Baked Puddings. No. 27— BAKED CREAM PUDDING. Quantity for 6 Persons. % qt. of sour cream 2 tbsps. of lemon juice % cup of sugar 3 tbsps. of flour % lemon peel 7 eggs Preparation: The sour cream is mixed well with sugar, grated lemon peel, lemon juice, flour, 7 yolks of eggs and beaten whites. Then bake in the oven in a buttered pudding dish for 25 to 30 minutes. No. 28— BAKED RICE PUDDING. Quantity for 6 Persons. 1 cup of rice % lb. of butter % qt. of milk 4 eggs Vz cup of sugar Preparation: The rice is boiled to a thick mush with milk. Cream the butter with sugar and yolks of eggs, add the rice and the beaten Whites of eggs, fill into a buttered pudding dish and bake in oven % hour. Remarks: The pudding may be made richer with % lb. blanched, ground almonds, y2 cup of raisins, 6 to 8 eggs instead of 4. No. 29— BAKED RICE PUDDING WITH FRUIT LAYERS. Quantity for 6 Persons. 1 cup of rice 1 qt. boiled fruit, (cherries, apri- % qt. of milk cots or peaches) Vs lb. of butter '6 eggs % cup of sugar Preparation: The preparation of the rice is the same as given under No. 28, Baked Rice Pudding. — 253— The buttered pudding dish is filled with alternating layers of rice and fruit, from which the juice has been drained. Put in 3 layers of each and the top layer should be rice. Bake in oven for 1 hour and serve with the sauce from the fruit used in the pudding. No. 30— BAKED FARINA PUDDING WITH FRUIT. Quantity for 6 Persons. 1 qt. of milk 3 tbsps. of lemon juice 1 cup of farina % lt>. sugar % lb. of butter 5 eggs 1 grated lemon rind 1 qt. cherries Preparation: The milk is brought to boil, the farina put in and stirred 10 minutes. Let it get cold. Cream the butter, add grated lemon rind, lemon juice, sugar, 5 yolks of eggs and the farina and stir in the beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of farina and cherries, 2 layers of each ; the top layer should be farina. Put a few pieces of butter over the top and bake in oven 1 hour. No. 31— BAKED CHERRY PUDDING. Quantity for 6 Persons. % lb. of butter % lb. blanched, ground almonds Vi lb. of sugar 3 rolls 6 eggs 3 lbs. sweet cherries Preparation: Soak the rolls in milk, cream the butter with sugar, add the yolks of eggs, almonds and rolls, after pressing out tihe milk; mix well, add the stoned cherries and beaten whites of eggs. Butter a baking-dish, put in the pudding and bake in oven 1 hour. No. 32— BAKED LEMON PUDDING. Quantity for 6 Persons. 8 eggs % lemon peel Vi lb. of sugar 1 tbsp. corn starch Juice of 1 % lemons