German cookery for the English kitchen

A pinch of carbonate of soda. 4 bitter almonds. A little grated lemon peel. I teaspoonful salt. Boil the rice in the milk for 1 hour with 1 teaspoonful salt, a pinch of carbonate of soda and 3 oz. butter. Then stir in 1 well-beaten up egg and stand on one side to cool. Puddinge. Beat the 4 yolks with the sugar and add to them the grated almonds and a little lemon peel. Stir into the rice, alternately with the whites of eggs whisked stiffly. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil 1½ to 2 hours. (See general directions : ^' Puddings.") For 6 Persons, I pint milk. 3 oz. butter. 6 eggs. 4 oz. semolina. Ories-Padding. (Semolina Pudding.) Time of Preparation : 2^ hours. 2 oz. sugar. Salt. A little grated lemon peel, or A few grated bitter almonds. Put on the milk with the salt and butter, shake into it the semolina, stirring continuously and boil to the consistency of a fairly thick puree. Then remove from the fire and stir into it 1 well-beaten egg. Beat the 5 yolks well with the sugar and flavour with a little grated lemon peel or bitter almonds, as preferred. Stir, alternately, with the whites of eggs whisked stiffly, into the semolina. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid and boil 1½ hour. {See general directions : " Puddings.") Serve with Frucht- or Wein-Sauce. {See recipes, pages 67, 68.) For 6 Persons. (Nut Pudding.) Time of Preparation : 2 hours. \ lb. hazelnut kernels, li oz.. grated roll. 1 teaspoonful ground cinnamon. 2 ground cloves. Vanilla to flavour. \ lb. sugar. 6 eggs. I tablespoonful rum. i^ oz. chopped candied peel. Puddings. Beat the yolks and sugar for 1 hour, then stir in all ingredients adding last the nuts, finely chopped or passed through the mincing machine, and the whites of eggs, whisked stiffly. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil 1½ hour. {See general directions: "Puddings.") Serve with Weinschaum-Sauce. i^See recipe, page 68.) Schokoladen-Padding. (Chocolate Pudding.) For 6 Persons. 4 oz. flour. 2 oz. butter. 4 eggs. Time of Preparation : 2^ hours. 4 oz. chocolate. 4 oz. sugar. \ pint milk. Melt the butter in a saucepan. Mix the chocolate and flour smoothly in the milk, beat it up and pour it into the butter, stirring continuously till of the consistency of a thick puree. Then remove from the fire and stir into it, when a little cooled, the yolks, well beaten with the sugar and finally the whites of eggs, whisked stiffly. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil 1½ hour. {See general directions: "Puddings.") Serve with Vanilla Sauce. (See recipe, page 67.) For 6 Persons. \ pint milk. 2 oz. cocoa. 4 oz. flour. Kakao-Pudding. (Cocoa Pudding.) Time of Preparation : 2^ hours. 4 eggs. 2 oz. butter. 6 oz. sugar. I teaspoonful cinnamon or vanilla. Melt the butter in a saucepan. Mix the flour smoothly in the milk, beat it up, pour into the butter and heat, stirring continuously, till it becomes a thick paste. Then f68 Puddifige. remove from the fire, and, while warm, stir in the cocoa. When cooler, stir in the yolks, well beaten with sugar and finally the whites of eggs, whisked stiffly. Fill with this a well-buttered pudding basin, or mould, with a closely-fitting lid, and boil 1½ hour. {See general directions: "Puddings.") Serve with Vanilla or Almond Sauce. {See recipes, page 67.) Handel-Padding. (Almond Pudding.) For 6 Persons. Time of Preparation: 2½ hours. 4 oz. flour. 4 oz. sugar. I pint milk. 4 oz. butter. 4 oz. sweet almonds. 6 eggs.