The Swedish, French, American cook book

How to Make It. Stir butter and sugar to a cream, add the yolks, wine, jam, soda, bread crumbs, and flour; last add whites of the eggs — well beaten. Butter a mould, fill and steam three hours. Turn out on a paper doily. Serve with wine sauce. Steamed Pudding a la Europeenne Pouding cuit a la vapeur, a la Europeenne One cup beef suet (chopped), one cup seeded raisins, one cup currants (washed and picked), one and a half cups grated bread, one cup flour, one teaspoon ginger, cinnamon, and nutmeg, one teaspoon Royal baking powder, half cup brown sugar, one cup milk, three tablespoons brandy, two tablespoons sherry, two eggs. How to Make It. Mix flour, baking powder, bread crumbs, and suet; add fruit, wine, and milk. Stir yolks and sugar and add to the mixture; last add the spices and whites of eggs — beaten to a stiff froth. Butter and flour a mould, fill, steam four hours, turn out on a paper doily. Serve with a wine sauce. Steamed Citron Pudding Pouding au Citron, cuit a la vapeur Two eggs, two tablespoons butter, one cup sugar, one and a half cups flour, three tablespoons brandy, one teaspoon Royal baking powder, three-quarters cup mixed citron peel, four table¬ spoons whipped cream. Stir sugar and butter to a cream, add the yolks; beat again, then add the cream, flour, baking powder, and brandy, then the citron and last the whites of the eggs — well beaten. Butter melon mould and fill, put in hot water — well covered; steam for one and a half to two hours, turn out on a platter. Serve hot with a foam sauce or any kind of a wine sauce as dessert for luncheon or dinner. Steamed Raisin Cabinet Pudding Pouding aux Raisins secs, cuit a la vapeur Three-quarters pound stale sponge cake, one pound raisins, half cup chopped almonds, ten bitter almonds, two eggs, three tablespoons brandy, nutmeg to taste, one cup milk, half cup sugar, and a pinch of salt. Butter the pudding mould well, line with sponge cake and raisins, put alternate layers of raisins and cake, sprinkle in the almonds. Mix milk, eggs, sugar, brandy, nutmeg, and salt together; pour over the cake and raisins, put cover on, boil two hours, turn out on a paper doily. Serve with foam sauce or any kind of a wine sauce. Steamed Apple Pudding Pouding aux Pommes, cuit a la vapeur Two tablespoons butter, two eggs, one cup sugar, one teaspoon cinnamon, nutmeg, ginger, two tablespoons brandy, one and a half cups of bread crumbs, three tablespoons flour, one cup of milk, one teaspoon of Royal baking powder, six apples (cored, peeled, and chopped). Stir butter and sugar to a cream, add spices and the yolks, then the bread crumbs, flour, baking powder, and milk; stir until smooth, add the brandy; add the whites of eggs — beaten to a stiff froth. Butter and flour a mould, fill, and steam from two to three hours; turn out on a paper doily. Serve with a hard or foam sauce or any kind of a wine sauce. Steamed Chocolate Pudding Pouding au Chocolat, cuit a la vapeur Two cups bread crumbs, four ounces grated chocolate, two table¬ spoons melted butter, two tablespoons brandy, a pinch of salt, two eggs, one cup milk, two tablespoons flour, one teaspoon Royal baking powder, half cup brown sugar.