German cookery for the English kitchen

Beat the yolks well with 4 oz. sugar and stir in the whites of eggs, whisked stiffly, and the cinnamon, cloves and lemon peel. Then add the grated Pumpernickel, finely-chopped candied peel and almonds, and the currants. Mix thoroughly and fill a well-buttered pudding basin, or mould, with closely-fitting lid, and boil I hour. {See general directions : ** Puddings.") Turn out and serve hot, pouring over it the wine which has been boiled up with 4 oz. sugar. This pudding tastes excellent served cold, with whipped cream. Pumpernickel-Pudding.— II. 4 oz. chocolate. 4 oz. grated Pumpernickel. 4 oz. butter. 4 oz. sugar. 4 eggs. Melt the butter and stir into it the grated Pumpernickel and the chocolate. Mix thoroughly and then add the 4 yolks, beaten well with 4 oz. sugar and finally the 4 whites of eggs whisked stiffly. Fill with this a well-buttered pudding basin, or mould, with closely-fitting lid and boil i j^ hour. {See general directions : ^^ Puddings.") This pudding is also excellent served cold, with whipped cream. FLAMMERI. {Flummety.) Feiner Flammeri. (Cornflour Flummery.) For 6 Persons. Time of Preparation : \ hour. I pint boiling milk. 1 gill cold milk. 2 oz. sugar. Vanilla flavouring. 1 oz. fresh butter. 2 oz. cornflour. 4 eggs. \ teaspoonful salt. Boil up the butter, sugar and salt with the pint of milk and add vanilla flavouring. Mix the cornflour smoothly with the gill of cold milk, beat up with the yolks and add to the boiling milk. Boil up together, stirring continuously, and then stir in at once the whites of eggs, whisked stiffly. Pour into a mould that has been rinsed in cold water and turn out when cold. Serve with a cold Weinschaum-Sauce or Frucht-Sauce. {See recipes, pages 67, 68.) Grieß-Flammeri. (Semolina Flummery.) For 6 Persons. Time of Preparation : \ hour. i^ pint milk. 4 oz. semolina. I teaspoonful salt. Vanilla or lemon flavouring. 3 oz. sugar. 6 eggs. 4 tablespoonsful cold milk. Flummery. * 173 Boil the milk, adding the flavouring desired, then strew in the semolina, stirring well, and boil 15 minutes. Beat the yolks with 4 tablespoonsful cold milk, stir into the semolina and bring to the boil again. Then add at once the stiffly-whisked whites of eggs. Pour into a mould, rinsed with cold water, and turn out when cold. Flammeri von Reis. (Rice Flummery.) For 6 Persons, Time of Preparation : 2 hours. \ lb. raisins. I quart milk. 3 oz. sugar. I teaspoonful salt. Scald the rice twice and boil in the milk for an hour till soft. Then add salt, sugar and butter and the grated almonds. Rinse a mould with cold water, line it with ratafia biscuits and pour in the rice. When cold, turn out and serve with Frucht-Sauce. i^See recipe, page 67.) 8 oz. rice. I oz. butter. 10 bitter almonds. Mehl-Flammeri. (Flour Flummery.) For 6 Persons. Time of Preparation : \ hour. I quart milk, boiled. 4 eggs. \ pint cold milk. \ teaspoonful salt. \ lb. sugar. 6 oz. flour. A little lemon juice. A dash of Maraschino. Vanilla or almond flavouring. Bring a quart of milk to the boil with a little salt. Add the sugar and flavourings. Mix the flour smoothly with a little of the \ pint of cold milk and add to the 4 eggs, well beaten with the rest of the cold milk, and a little salt. Add this to the boiling milk and boil for a further 3 minutes, pour into a mould that has been rinsed with cold water and turn out when cold. Flammeri. \ Zitronen-Flammeri. (Lemon Flummery.) i^ pint water. 6 tablespoonsful lemon juice. The thinly-peeled rind of \ lemon. \ pint cider. 4 eggs- } lb. sugar. 4 oz. sifted flour. \ teaspoonful salt.