The Swedish, French, American cook book

How to Make It. Mix bread crumbs and grated chocolate. Stir yolks and sugar to a souffle, add milk and brandy to the bread crumbs, then the yolks and sugar, and melted butter. Add the salt and, last, whites of the eggs — beaten to a stiff froth. Steam two hours, turn out on a paper doily. Serve with sweetened whipped cream or foam sauce. Steamed Ginger Pudding Pouding au Cingembre, cuit a la vapeur Four ounces bread crumbs, two tablespoons syrup, two teaspoons ginger, four ounces sugar, two tablespoons flour, two tablespoons butter, two eggs, two tablespoons cream, three tablespoons brandy, one teaspoon Royal baking powder, half cup preserved cut-up ginger — if not at hand, cut-up citron can be used instead. How to Make It. Stir butter and sugar; add syrup, ginger, brandy, cream, and yolks, then the bread crumbs, flour, baking powder, cut-up ginger, last whites of the eggs, beaten. Butter and flour a mould well, and fill; put in hot water, cover, and steam for three hours, turn out on a paper doily. Serve with foam sauce. This pudding can also be made plain without the citron peel. Steamed Prune Cabinet Pudding Pouding aux Pruneaux, cuit a la vapeur Two eggs, one pound of uncooked prunes, four cups stale sponge cake, or bread, three tablespoons nuts, two cups water (or prune juice), one cup sugar, rind of a lemon, two tablespoons brandy. How to Make It. Butter mould, decorate with prunes and cake (or bread). Fill with small pieces of the prunes and cake. Mix sugar, water, brandy, lemon rind, and eggs. Pour over the contents. Sprinkle the nuts in the filling, cover mould, steam for three hours. Serve with foam sauce. Steamed Blackberry Pudding Pouding aux Mures sauvages, cuit a la vapeur Three tablespoons butter, half cup sugar, two teaspoons Royal baking powder, two cups flour, two eggs, two tablespoons brandy, one pint blackberries; one cup milk. How to Make It. Stir butter and sugar to a cream; add the yolks, milk, flour, Royal baking powder; mix well, add the black¬ berries, then whites of the eggs — well beaten. Butter and flour a pudding mould well, fill, put in hot water with something under¬ neath, steam from two to two and a half hours with a tight cover, turn out on a paper doily. Serve with a hard or foam wine sauce. Steamed Fig Pudding Pouding aux Figues, cuit a la vapeur Three-quarters pound bread crumbs, half cup syrup, threequarters cup butter, two eggs, half cup brown sugar, half cup milk, one pound figs, three tablespoons flour, three tablespoons brandy, three tablespoons sherry, one teaspoon nutmeg, one teaspoon baking soda, one teaspoon cream of tartar, a pinch of salt, and some lemon juice. How to Make It. Mix butter and flour; add wine, figs, syrup, bread crumbs, yolks, sugar, milk, brandy, sherry, nut¬ meg, lemon juice, baking soda, and cream of tartar dissolved in little warm water, salt, and last the whites of eggs — beaten to a stiff froth. Butter and flour the mould, fill, steam for three hours, turn out on a paper doily. Serve with wine or foam sauce. Steamed Molasses-and-Raisin Pudding Pouding a la Melasse et aux Raisins secs, cuit a la vapeur