The Swedish, French, American cook book

Two cups dices of dry bread, half cup sultana raisins, two table¬ spoons brandy, three eggs, a pinch of salt, half cup sugar, three cups milk. Put the bread in pudding dish, add the milk, leave on stove until it comes to a boil then add the raisins (that have been washed) and the yolks and sugar (stirred to a souffle); mix carefully with a spoon — take care not to let it boil, it needs only to become thoroughly hot. Then take off, put in a pan of hot water, beat whites of the eggs to a meringue, sweeten with one tablespoon sugar to each egg, cover the pudding with the meringue, put in oven until it becomes golden brown. Take out, put in a silver dish (or pin a napkin neatly around it) and serve on a platter on top of a paper doily. This pudding can be served hot or cold. Lemon Pudding {Pouding au Citron ) a la Surprise Put one and a half cups milk on stove, thicken with two table¬ spoons cornstarch dissolved in the other half cup milk, juice of one half lemon and rind of one; stir; add yolks of three eggs and five heaping tablespoons sugar that have been stirred to a souffle gently. Takeoff the stove and fill in a pudding dish, put the dish in hot water, cover with the whites of two eggs — beaten to a meringue and sweetened with one tablespoon sugar to each egg, decorate with maraschino cherries. Bake in oven until the meringue is golden brown. Serve hot for luncheon or dinner as a dessert. Custard Tapioca Pudding {Pouding au Tapioca et au Flan) Three-quarters cup tapioca, wash well in cold water, leave to soak in three cups milk, then put in a double boiler and cook from half to one hour. In the meantime, stir the yolks of three eggs with three-quarters cup sugar to a souffle, put the tapioca in a saucepan, add another half cup of milk. When boiling, add the yolks and sugar — carefully, so as to make it very light. Pour it into a souffle dish, cover with meringue and bake in oven until golden brown. Serve hot or cold with whipped cream. Apple Tapioca Pudding Pouding aux Pommes et au Tapioca Peel and core eight apples, put in a souffle dish — one apple for each person. Soak two cups tapioca in a quart of water one hour, add one cup sugar, juice of half lemon, a pinch of salt, two table¬ spoons brandy. Fill the dish with the tapioca, arrange the sliced apples on top, sprinkle with cinnamon and nutmeg and a table¬ spoon butter (in small pieces). Put in oven with a buttered paper on top and a tight cover and cook for one and a half hours. Decorate with meringue. Serve hot with hard sauce. If cold, serve with whipped cream. Bah -Bah Pudding {Pouding au Baba ) a la Ericsson Hammond Two eggs, three tablespoons sugar, three tablespoons flour, one teaspoon melted butter, one tablespoon brandy, one cup of fruit (such as mixed citron peel, raisins, and currants), a pinch of salt, one teaspoon Royal baking powder. How to Make It. Stir yolks and sugar to a souffle, add melted butter and brandy, then add part of the whites of eggs (beaten), then flour, salt, baking powder, and fruit; last add the rest of the whites of eggs. Butter a ring mould well, fill with the mixture, bake in oven for about twenty minutes — slowly. This pudding can also be raised with yeast and baked and served in the same way. Serve with foam sauce or macedoine of fruit.