The art of German cooking and baking

Preparation: Wash and boil the rice 5 minutes in 1 cup of water and a pinch of salt, then gradually add the milk until the rice is thick, but not mushy. Now stir in the sugar and vanilla. Dissolve the gelatine in 14 cup of warm water and stir into the rice, then cool and mix in the whipped cream. Rinse a mold or dish with milk and sprinkle with sugar. Put in the pudding, close it well and place on ice or into very cold water. Turn it out on a platter and serve with cherry sauce. No. 100— CHAMPAGNE CREAM. Quantity for 6 Persons. 8 eggs 5 layers or ^ package of white Scant % lb. of sugar gelatine 1 pt. champagne 1 pint of thick whipped cream Preparation: 5 yolks of eggs, 3 whole eggs, sugar and champagne are mixed and boiled to cream, stirring constantly. The gelatine is dissolved in ^^ cup of water and mixed into the cream, also the beaten whites of 5 eggs. Put it into a mold or into glasses and put on ice. Serve with macaroons. Remarks: Omit the gelatine when using the whipped cream. No. 101— CURRANT AND RASPBERRY PUDDING. Quantity for 6 Persons. 2 qts. of currants and % lb. of sugar 1 qt. raspberries 1 cup of fine farina or sago 1 pt. of water % cup of corn starch Preparation: Currants and raspberries are picked over and cooked in 1 pt. of water Yz hour, then strained through a cloth and the juice brouglht to boil. Add the sugar and farina — 272 — and cook for 20 minutes, stirring constantly ; fill the mass into a mold rinsed with cold water to stiffen. Turn it out and serve with cream or milk. Remarks : If you use corn starch instead of farina, mix it with 1 cup of cold juice before putting it into the boiling juice. Then boil it 5 to 8 minutes and fill it into the mold. If the farina is not sweet enough, add more sugar while boiling. No. 102— GOOSEBERRY PUDDING. Quantity for 6 Persons. 2 qts. of gooseberries 1 lb. of sugar 1 qt. of water % cup of fine farina Preparation: Gooseberries are best wlhen still unripe. Cook them in water for i^ hour, then press through a fine sieve and put in the sugar and cook again with the farina for 10 minutes. Fill it into a dish rinsed with cold water and set aside to stiffen, turn it out and serve with cream or milk. No. 103— CHERRY PUDDING. Quantity for 6 Persons. 2 lbs. of sour cherries % lb. of sugar 1 pt. of water 1 tbsp. of lemon juice % lb. of corn starch Preparation: Clean arid stone the cherries, then crush about 20 stones and cook them with the cherries in the water slowly for % hour, after that strain them and add lemon juice and sugar. Then let it come to boil again. Mix the corn starch with 1 cup of cold juice and stir it into the boiling juice to cook 5 to 8 minutes more, stirring constantly. Put into a dish rinsed with cold water and after stiffening, turn it out and serve with cream or milk. Remarks: If the pudding is too thin, add more corn starch. No. 104— HILL CREAM. Quantity for 6 Persons. % qt. sweet cream % lb. of sugar 5 yolks of eggs 3 whites of eggs % lemon peel 1 glass of raspberry jelly 1 tbsp. of flour Preparation: Cream, yolks of eggs, grated lemon peel, flour and sugar are mixed well and boiled to a cream. The 3 beaten whites of eggs and the jelly are stirred 1 hour, then fill the cream into a glass dish and set to cool. After cooling, fill the jelly on top of it. Serve cold. — 273 — Desserts That Are Frozen. No. 105— VANILLA ICE CREAM. Quantity for 10 Persons. 1 qt. of cream 2 tbsps. of vanilla 1 pt. of milk Sugar to taste % tbsp. of flour 3 eggs Preparation: ]^ pt. of milk 3 yolks of eggs and flour are boiled to a cream', stirring constantly; mix the beaten whites of eggs with sugar and add to tihe cream. To this add the rest of the milk, cream and vanilla. Freeze the mass and pour a hot chocolate sauce over it when serving. It is very fine. No. 106— STRAWBERRY ICE CREAM.