The table

Butter and sugar well six small pudding-molds as for No. 1134, and fill them with the preparation, then place them in a tin pan, filling the pan to half the height of the molds with warm but not boiling water. Put in the oven for thirty minutes, then take out, turn them on a hot dessertdish, and serve with a sauce a la creme (No. 1133) poured over. 1147. Cocoanut Pudding. — Butter and sugar well six small puddingmolds as for No. 1134; distribute evenly in them half a pound of dried cocoanut. Put into a vessel four ounces of powdered sugar, break in three whole eggs, mix well for two minutes with the wire whip, then add one and a half pints of cold milk ; flavor with a teaspoonful of vanilla flavoring, then mix two minutes longer. Strain through a sieve into another vessel, and with it fill up the molds ; arrange them on a tin pan, fill to half their height with warm but not boiling water, then put in the oven and let steam for thirty-five minutes. Take from the oven, turn on a hot dessert-dish, and serve with a sauce à la crème (No. 1133), flavored with half a gill of brandy. 1148. Pineapple Pudding à la Richelieu. — Boil in a saucepan two gills of milk, adding two ounces of fresh butter ; let melt well. Have half a pound of flour and the spatula ready. Drop the flour in, and stir immediately with the spatula as briskly as possible for two minutes ; remove from off the fire, add three egg yolks, and stir again vigorously for two minutes more, drop in three ounces of powdered sugar, continue stirring for one minute, then pour in a gill of cold milk, mixing well. Beat to a stiff froth the whites of the three eggs, and add them gradually to the preparation, mixing slowly for two minutes. Butter and sugar a mold holding three pints ; put a layer of the preparation half an inch thick at the bottom, cover with two ounces of fine slices of stewed pineapple, then another layer of the preparation, again the same quantity of pineapple, and repeat twice more. Place the mold in a tin pan, fill it to half the height of the mold with warm water, and set it in the oven to steam for one hour. Remove, and with a towel turn it on a hot dessert-, dish, and serve with a sauce-bowl of sauce au Kirsch (No. 1149). 1149. Sauce au Kirsch. — Pour in a saucepan one pint of cold water and half a pound of granulated sugar ; place it on a hot stove. Dilute an ounce of corn-starch in a cup with a gill of cold water, and when the water in the saucepan is boiling, add it to it, stirring well for two minutes with the pastry- whip. Take off from the fire, then add immediately half a gill of kirsch, and mix again for one minute ; strain through a fine sieve into a sauce-bowl, and serve very hot with the pudding. 1150. Peach Pudding à la Richelieu. — Prepare and proceed exactly the same as for the above, No. 1148, only instead of using pineapple, have eight peeled and finely sliced peaches, either fresh or preserved. Steam, arrange on the dish, and serve precisely the same, with the sauce au kirsch (No. 1149). 1151. Apricot Pudding à la Richelieu. — The same as for the pineapple pudding (No. 1148), but using twelve sound, peeled, and finely