The art of German cooking and baking

Preparation : The apples are peeled, cut into 4 inch slices and stewed in % lb. of butter, then cooled. Beat 4 yolks of eggs for 30 minutes with sugar, add flour, grated lemon peel, cream and the stewed apples. Lastly add the beaten whites of eggs. Butter a pudding-dish, put in the pudding and bake 45 minutes. ■ No. 41— FINE BAKED APPLE PUDDING: Quantity for 6 Persons. 6 medium sized, sweet- sour % tsp. of cinnamon apples % grated lemon peel % cup of currants % qt. thick, sweet cream % cup of blanched, ground 5 eggs ^ almonds % cup of sugar 2 tbsps. of sugar 2 tbsps. of flour Preparation : The apples are peeled, cored and filled with a mixture of currants, almonds and 2 tablespoonfuls of sugar. Butter a pudding-dish, put in the filled apples, make a batter of cream, cinnamon, lemon peel, yolks of eggs, sugar, flour and beaten whites of eggs, then pour over the apples and bake slowly. — 256— No. 42— BAKED OMELET PUDDING. Quantity for 6 Persons. 6 eggs ^ grated lemon peel 6 tbsps. of sugar Preparation: The yolks of eggs are beaten 25 minutes with the sugar, the beaten whites of eggs lightly mixed in, then put into a buttered pudding dish, and bake in oven 20 minutes. ■ No. 43— BAKED CREAM PUDDING. Quantity for 6 — 8 Persons. 1 pt. of milk 1 tbsp. of butter 7 eggs % grated lemon peel Vs lb. of corn starch % lb. of sugar Preparation: Milk, butter and sugar are brought to boil. Four yolks of eggs are stirred smooth with the corn starch and added to the boiling milk to cook 3 minutes, stirring constantly; then cooled and three yolks of eggs, "grated lemon peel, beaten whites of 7 eggs added. Butter a dish, put in the pudding and bake in oven ^4 hour. Serve with a fruit sauce. No. 44— BAKED FLOUR PUDDING. Quantity for 6 Persons. % qt. of milk Vi lb. blanched, ground % cup of flour almonds Vi lb. of sugar 5 eggs Preparation: Flour and % cup of milk are stirred smooth, the rest of the milk brought to boil and the flour stirred in to boil 1 minute. The almonds, sugar and eggs are stirred in and beaten 10 minutes. Butter a pudding dish, put in the batter and bake in oven for 1 hour. Serve with a raspberry sauce. No. 45— BAKED SPONGE PUDDING. Quantity for 6 Persons. 6 eggs % cup of sugar 4 tbsps. of thick, sour cream 2 tsps. of vanilla Preparation : Yolks of eggs, cream, sugar and vanilla are stirred 20 minutes. The beaten whites of eggs are mixed in and put into a buttered pudding dish. Bake in medium hot oven for 1/2 hour. A fruit sauce is served with it. No. 46— BAKED VEAL ROAST PUDDING. Quantity for 6 — 8 Persons. Ingredients and preparation are given in Chapter 3, Veal, No. 6, Veal Roast Pudding. — 257 — No. 47— BAKED SWEET PUDDING WITH WINE FROSTING. Quantity for 6 Persons. 6 rolls Ya It), chopped citron or almonds 1 pt. of milk 1 % grated lemon peel % lb. of good butter % tsp. of cinnamon Vi lb. of sugar 6 eggs For Wine Frosting. •6 eggs ^4 tsp. of cinnamon % lb. of sugar 2 glasses of French white wine Peel and juice of 1 lemon 1 glass of arrack Preparation: The crust is grated off the rolls, these are cut up, soaked in milk for 1 hour, then the milk is pressed out and the soaked rolls stirred with the melted butter to a creamymass. Add sugar, citron, cinnamon, 6 yolks of eggs, and the beaten whites. Butter a pudding dish, put in the batter and bake 1 hour Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon peel and lemon juice, cinnamon, French white wine and arrack and heating it on the fire while beating constantly. Then add the 6 beaten whites of eggs to the hot sauce. Pour the wine sauce over the hot baked pudding and serve at once. No. 48— BAKED RYE BREAD PUDDING WITH APPLES. Quantity for 6 Persons. 2% cups of soaked rye bread 6—8 medium sized, sweet- sour 3 eggs apples 1 cup of sugar Vs lb. of butter % cup of currants