Chapter 15, Macaroni Pudding.

No. 16—POTATO PUDDING.

Quantity for 6 Persons.

Ingredients and preparation are given in Chapter 10, No. 16, Potato Pudding.

No. 17—MEAT PUDDING WITH RICE LAYERS.

Quantity for 6 Persons.

Ingredients, and preparation are the same as given as in Chapter 2, Beef, No. 2, Meat Pudding, from Roast Beef, Stew or Soup Meat.

No. 18—ANOTHER FORM OF MEAT PUDDING.

Quantity for 6 Persons.

Ingredients and preparation are the same as given in Chapter 2, Beef, No. 26, Meat Pudding.

No. 19—MUTTON KIDNEY PUDDING.

Quantity for 6 Persons.

Ingredients and preparations are given in Chapter 4, Lamb, No. 20, Lamb Kidney Pudding.

No. 20—VEAL ROAST PUDDING.

Quantity for 6 Persons.

Ingredients and preparation are the same as given in Chapter 3, Veal, No. 6, Veal Roast Pudding.

No. 21—GOOSE LIVER PUDDING.

Quantity for 6 Persons.

Ingredients and preparation are given in Chapter 6, Poultry, No. 26, Goose Liver Pudding.

No. 22—CHERRY PUDDING.

Quantity for 6–8 Persons.

8 milk rolls ¾ qt. of milk ¼ lb. of butter 8 eggs Rind of 1 lemon ¼ tsp. of cinnamon 2 lbs. stoned cherries ¾ cup of sugar

Preparation: The milk rolls are grated and soaked in milk. When well soaked, press out the milk and rub them through a strainer or colander. Melt the butter in a spider, put in the mashed rolls and sauté or dry fry them on the stove. Now mix this well with yolks of eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry syrup. Beat the whites of eggs to a stiff froth and add to the mixture. Butter a pudding mold, strew in bread crumbs, then fill with the pudding and steam for 2 hours. Turn out and serve.

No. 23—FARINA PUDDING No. 2.

Quantity for 6 Persons.

1 qt. of milk ¼ lb. of butter ¾ cup of sugar 1 grated lemon peel ¾ cup of fine farina 8 bitter almonds ¼ lb. sweet almonds 8 eggs

Preparation: The milk and butter are brought to boil, then the sugar, lemon peel and farina poured in and cooked 5 minutes to a thick paste, stirring constantly. Now take from the fire, cool off and add blanched and ground sweet and bitter almonds, the 8 yolks of eggs and the beaten whites. Butter a pudding mold, strew with bread crumbs, put in the pudding and steam 1½ hours. Turn the pudding out and serve with a fruit or wine sauce.

No. 24—SOUR CREAM PUDDING.

Quantity for 6 Persons.

½ pt. thick, sour cream Juice and peel of ½ lemon 10 eggs 1 cup of currants ¾ lb. of roll crumbs ¼ tsp. of salt ¼ cup of sugar

Preparation: The thick sour cream is mixed well and stirred 10 minutes with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, currants and beaten whites of eggs. A mold is buttered and strewn with roll crumbs, the pudding filled in and steamed 1½ hours. Then it is turned out on a platter and served with a wine or fruit sauce.

No. 25—BLACK PUDDING.

Quantity for 6 Persons.

½ lb. of ground almonds ¼ lb. sweet chocolate ¼ lb. of sugar ⅛ lb. of small raisins ¼ cup chopped citron ¼ tsp. cinnamon ⅛ tsp. ground cloves ¾ cup of roll crumbs ¼ cup of white wine 6 eggs

Preparation: The unblanched almonds are ground, the chocolate grated. Sugar and yolks of eggs are stirred 20 minutes, then mixed well with almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, white wine and beaten whites of eggs. Butter a mold, strew it with crumbs, put in the pudding, close it well and steam 1½ hours. Turn it out and serve with a chocolate sauce.

No. 26—PUDDING A LA BRANDENBURG.

Quantity for 6–8 Persons.

1 pt. of milk ⅛ lb. of butter ¼ lb. flour, good measure ¼ lb. of sugar ⅛ lb. of blanched, chopped sweet almonds 1 tbsp. chopped bitter almonds 2 tbsps. chopped citron 1 tbsp. chopped orange rind ½ grated lemon peel 7 eggs ¼ cup of rum

Preparation: Milk and butter are brought to boil, add the flour and boil, stirring constantly till it comes from the sides of the skillet. Cool and stir in the sugar, sweet and bitter almonds, citron, orange and lemon peel, yolks of eggs and the beaten whites. Butter a pudding mold, strew it with roll crumbs, put in the pudding, close well and steam for 2 hours. Turn the pudding out on a platter, pour on ¼ cup of rum, light it and bring it to the table. Serve with a wine sauce.

Warm Puddings, Baked Puddings.

No. 27—BAKED CREAM PUDDING.

Quantity for 6 Persons.

¾ qt. of sour cream ¾ cup of sugar ½ lemon peel 2 tbsps. of lemon juice 3 tbsps. of flour 7 eggs

Preparation: The sour cream is mixed well with sugar, grated lemon peel, lemon juice, flour, 7 yolks of eggs and beaten whites. Then bake in the oven in a buttered pudding dish for 25 to 30 minutes.

No. 28—BAKED RICE PUDDING.

Quantity for 6 Persons.

1 cup of rice ¾ qt. of milk ⅛ lb. of butter 4 eggs ½ cup of sugar

Preparation: The rice is boiled to a thick mush with milk. Cream the butter with sugar and yolks of eggs, add the rice and the beaten whites of eggs, fill into a buttered pudding dish and bake in oven ½ hour.

Remarks: The pudding may be made richer with ¼ lb. blanched, ground almonds, ½ cup of raisins, 6 to 8 eggs instead of 4.

No. 29—BAKED RICE PUDDING WITH FRUIT LAYERS.

Quantity for 6 Persons.

1 cup of rice ¾ qt. of milk ⅛ lb. of butter 1 qt. boiled fruit, (cherries, apricots or peaches) 6 eggs ½ cup of sugar

Preparation: The preparation of the rice is the same as given under No. 28, Baked Rice Pudding.

The buttered pudding dish is filled with alternating layers of rice and fruit, from which the juice has been drained. Put in 3 layers of each and the top layer should be rice. Bake in oven for 1 hour and serve with the sauce from the fruit used in the pudding.

No. 30—BAKED FARINA PUDDING WITH FRUIT.

Quantity for 6 Persons.

1 qt. of milk 1 cup of farina ¼ lb. of butter 1 grated lemon rind 3 tbsps. of lemon juice ¼ lb. sugar 5 eggs 1 qt. cherries

Preparation: The milk is brought to boil, the farina put in and stirred 10 minutes. Let it get cold. Cream the butter, add grated lemon rind, lemon juice, sugar, 5 yolks of eggs and the farina and stir in the beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of farina and cherries, 2 layers of each; the top layer should be farina. Put a few pieces of butter over the top and bake in oven 1 hour.

No. 31—BAKED CHERRY PUDDING.

Quantity for 6 Persons.

¼ lb. of butter ¼ lb. of sugar 6 eggs ¼ lb. blanched, ground almonds 3 rolls 3 lbs. sweet cherries

Preparation: Soak the rolls in milk, cream the butter with sugar, add the yolks of eggs, almonds and rolls, after pressing out the milk; mix well, add the stoned cherries and beaten whites of eggs. Butter a baking dish, put in the pudding and bake in oven 1 hour.

No. 32—BAKED LEMON PUDDING.

Quantity for 6 Persons.

8 eggs ¼ lb. of sugar ½ lemon peel 1 tbsp. corn starch Juice of 1½ lemons

Preparation: The 8 yolks of eggs are beaten ¼ hour with sugar, lemon juice and grated lemon peel, the corn starch and beaten whites of eggs added last. Butter a baking dish, fill in the pudding and bake 15 minutes.

No. 33—BAKED POTATO PUDDING.

Quantity for 6 Persons.

½ lb. boiled, grated potatoes 6 eggs ½ pt. of cream ¼ lb. of sugar 1 grated lemon rind

Preparation: Cream the yolks of eggs and sugar, add the grated lemon peel, grated potatoes, cream, beaten whites of eggs, and mix well. Put the batter into a buttered baking dish and bake in oven 45 minutes. Serve with a fruit sauce.

No. 34—BAKED POTATO PUDDING.

To be Served with Meat.

Quantity for 6 Persons.

8 medium-sized potatoes 1⁄10 lb. of butter 2–3 eggs ½ tbsp. Parmesan cheese 1 pinch of pepper Salt to taste

Preparation: The potatoes are boiled, peeled and grated. Cream the butter with the yolks of eggs, add the potatoes, cheese, salt, pepper and beaten whites of eggs. Butter a casserole or pudding dish, put the pudding in, sprinkle bread crumbs and pieces of butter over the top and bake in oven 45 minutes.

No. 35—BAKED CHARLOTTE PUDDING.

Quantity for 6 Persons.

6 rolls ½ pt. of milk almonds ¼ pt. of white wine ¼ lb. of sugar ½ cup of blanched, ground ½ cup of raisins ½ grated lemon peel 4 eggs

Preparation: The rolls are soaked in milk and wine, add ground almonds, sugar, raisins, lemon peel, yolks of 4 eggs and lastly the beaten whites of eggs. A baking dish is buttered, the pudding filled in and baked in oven 45 minutes. A fruit or wine sauce is served with the pudding.

No. 36—BAKED ALMOND PUDDING.

Quantity for 6 Persons.

8 eggs ¼ lb. blanched, ground almonds ¾ cup of sugar ¼ lb. fine flour

Preparation: The yolks of eggs, almonds and sugar are stirred 20 minutes, then the flour and whites of eggs added. A pudding dish is buttered, the pudding filled in and baked 45 minutes.

No. 37—BAKED YORKSHIRE PUDDING.

Quantity for 6 Persons.

1 egg 1 white of egg ½ pt. of milk 1 pinch of salt 6 tbsps. of butter 6 tbsps. of mutton suet 1 cup of flour

Preparation: Egg, white of egg, milk and flour are mixed well. Butter is heated in a pudding dish, the batter put in, the suet heated and poured over and the pudding baked in a hot oven 20 minutes.

No. 38—BAKED CHOCOLATE PUDDING.

Quantity for 6 Persons.

1¼ pts. of milk ¼ lb. of sweet chocolate 4 tbsps. of flour ¼ lb. of sugar ¾ cup of butter 7 eggs 1 tsp. of vanilla

Preparation: The chocolate is grated and mixed with flour and sugar. The milk is brought to boil and the chocolate with the flour and sugar added, stirred over the fire until the mixture is thick, then cooled. Cream the butter with the yolks of eggs and vanilla, mix with the chocolate batter and the beaten whites of eggs. Butter a pudding dish, fill in the pudding and bake in oven for 1 hour.

No. 39—BAKED APPLE AND FARINA PUDDING.

Quantity for 6 Persons.

1 pt. of milk ½ cup of fine farina 4 eggs ¼ lb. of butter 6 large sweet-sour apples ¼ lb. of raisins or currants ⅛ lb. blanched, ground sweet almonds 6 blanched, ground bitter almonds One lemon peel

Preparation: The milk is brought to boil, the farina added and cooked 10 minutes, stirring constantly, then cooled. Cream the butter, mix with yolks of eggs, sugar, grated lemon peel, the boiled farina, and the beaten whites of eggs.

The apples are peeled, sliced into ¼ inch slices, mixed with ½ cup of sugar. Butter a pudding dish and put in layers of farina, apples, currants and almonds alternating, repeat 3 times; then bake in oven for 1 hour.

No. 40—BAKED APPLE STEW PUDDING.

Quantity for 6 Persons.

⅛ lb. of good butter 8 medium-sized sweet-sour apples ½ cup of sugar 1½ heaping tbsps. of flour 1 pt. thick sweet cream 4 eggs 1 lemon peel

Preparation: The apples are peeled, cut into 4 inch slices and stewed in ⅛ lb. of butter, then cooled. Beat 4 yolks of eggs for 30 minutes with sugar, add flour, grated lemon peel, cream and the stewed apples. Lastly add the beaten whites of eggs. Butter a pudding dish, put in the pudding and bake 45 minutes.

No. 41—FINE BAKED APPLE PUDDING:

Quantity for 6 Persons.

6 medium-sized, sweet-sour apples ½ cup of currants ¼ cup of blanched, ground almonds 2 tbsps. of sugar ¼ tsp. of cinnamon ½ grated lemon peel ¾ qt. thick, sweet cream 5 eggs ½ cup of sugar 2 tbsps. of flour

Preparation: The apples are peeled, cored and filled with a mixture of currants, almonds and 2 tablespoonfuls of sugar. Butter a pudding dish, put in the filled apples, make a batter of cream, cinnamon, lemon peel, yolks of eggs, sugar, flour and beaten whites of eggs, then pour over the apples and bake slowly.

No. 42—BAKED OMELET PUDDING.

Quantity for 6 Persons.

6 eggs ½ grated lemon peel 6 tbsps. of sugar

Preparation: The yolks of eggs are beaten 25 minutes with the sugar, the beaten whites of eggs lightly mixed in, then put into a buttered pudding dish, and bake in oven 20 minutes.

No. 43—BAKED CREAM PUDDING.

Quantity for 6–8 Persons.

1 pt. of milk 7 eggs ⅛ lb. of corn starch 1 tbsp. of butter ½ grated lemon peel ⅛ lb. of sugar

Preparation: Milk, butter and sugar are brought to boil. Four yolks of eggs are stirred smooth with the corn starch and added to the boiling milk to cook 3 minutes, stirring constantly; then cooled and three yolks of eggs, grated lemon peel, beaten whites of 7 eggs added.

Butter a dish, put in the pudding and bake in oven ½ hour. Serve with a fruit sauce.

No. 44—BAKED FLOUR PUDDING.

Quantity for 6 Persons.

¾ qt. of milk ½ cup of flour ¼ lb. of sugar ¼ lb. blanched, ground almonds 5 eggs

Preparation: Flour and ½ cup of milk are stirred smooth, the rest of the milk brought to boil and the flour stirred in to boil 1 minute. The almonds, sugar and eggs are stirred in and beaten 10 minutes. Butter a pudding dish, put in the batter and bake in oven for 1 hour. Serve with a raspberry sauce.

No. 45—BAKED SPONGE PUDDING.

Quantity for 6 Persons.

6 eggs 4 tbsps. of thick, sour cream ¾ cup of sugar 2 tsps. of vanilla

Preparation: Yolks of eggs, cream, sugar and vanilla are stirred 20 minutes. The beaten whites of eggs are mixed and put into a buttered pudding dish. Bake in medium hot oven for ½ hour. A fruit sauce is served with it.

No. 46—BAKED VEAL ROAST PUDDING.

Quantity for 6–8 Persons.

Ingredients and preparation are given in Chapter 3, Veal, No. 6, Veal Roast Pudding.

No. 47—BAKED SWEET PUDDING WITH WINE FROSTING.

Quantity for 6 Persons.

6 rolls 1 pt. of milk ¼ lb. of good butter ¼ lb. of sugar ⅛ lb. chopped citron or almonds 1¼ grated lemon peel ¼ tsp. of cinnamon 6 eggs

For Wine Frosting.

6 eggs ⅛ lb. of sugar Peel and juice of 1 lemon ¼ tsp. of cinnamon 2 glasses of French white wine 1 glass of arrack

Preparation: The crust is grated off the rolls, these are cut up, soaked in milk for 1 hour, then the milk is pressed out and the soaked rolls stirred with the melted butter to a creamy mass. Add sugar, citron, cinnamon, 6 yolks of eggs, and the beaten whites. Butter a pudding dish, put in the batter and bake 1 hour.

Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon peel and lemon juice, cinnamon, French white wine and arrack and heating it on the fire while beating constantly. Then add the 6 beaten whites of eggs to the hot sauce. Pour the wine sauce over the hot baked pudding and serve at once.

No. 48—BAKED RYE BREAD PUDDING WITH APPLES.

Quantity for 6 Persons.

2½ cups of soaked rye bread 3 eggs 1 cup of sugar 6–8 medium-sized, sweet-sour apples ⅛ lb. of butter ¾ cup of currants

Preparation: The apples are peeled, cored, cut into slices ¼ inch thick. Cream the butter, add sugar, yolks of eggs, rye bread, currants and beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of rye bread mixture and apples with sugar sprinkled over, repeat 2 or 3 times. The top layer should be rye bread. Put on small pieces of butter and bake in oven 1 hour. Serve sweet cream with the pudding.

No. 49—BAKED NOODLE PUDDING.

Quantity for 6 Persons.

Noodles made front 2 eggs Salt water 6–8 medium-sized, sweet-sour apples ¾ cup of sugar ½ cup of currants 1 cup of water

Preparation: The noodles are cooked in salt water for 10 minutes, then the water is drained off. The apples are peeled, cored and sliced. Butter a pudding dish and fill with alternating layers of noodles and apples with sugar and currants. The top layer should be noodles. Pour on a cup of water, put on small pieces of butter and bake in oven 1 hour.

No. 50—BAKED QUINCE PUDDING.

Quantity for 6 Persons.

6–8 quinces ¼ lb. of sugar Juice and peel of 1 lemon 6 eggs

Preparation: The quinces are boiled until soft in water, then skin and grate them. The grated quince should weigh about ¾ lb. Stir until white. Add sugar, grated lemon peel and juice, yolks and beaten whites of eggs. Put into a buttered dish and bake in oven ½ hour.

No. 51—BAKED MACAROON PUDDING.

Quantity for 6 Persons.

2 tbsps. of butter ½ pt. of milk Scant ⅛ lb. of flour 2 tbsps. of cream 3 cups of sweet macaroons ¼ cup of bitter macaroons 5 eggs ⅛ lb. of sugar ⅛ lb. blanched, ground almonds 1 tbsp. of vanilla

Preparation: Butter, milk, flour, crushed macaroons are stirred over the fire until they form a thick batter; remove from the fire and stir until it has cooled off. Add the yolks of eggs, sugar, almonds, vanilla, beaten whites of eggs. Put into a buttered dish and bake in oven for 1 hour. Serve with a fruit sauce.

Remarks: This pudding may be steamed for 1½ hours.

Sweetmeats Baked or Fried in Pans On the Stove.

No. 52—FRENCH TOAST.

Quantity for 6 Persons.

6 milk rolls 1 pt. of cream or milk ¼ cup of sugar 2 eggs ½ tsp. of cinnamon Butter or lard for baking

Preparation: The rolls are sliced, cream, sugar, eggs, cinnamon are mixed and poured over the slices to soak. Butter is heated in a pan, the roll slices baked a golden yellow in it and sprinkled thickly with sugar and cinnamon. Serve dried or fresh fruit sauce with it.

No. 53—CARTHUSIAN DUMPLINGS WITH WINE SAUCE.

Quantity for 6 Persons.

6 fresh rolls 1½ pts. of milk 2 eggs ¼ cup of sugar ½ tsp. of cinnamon Butter for baking

Preparation: The crust of the rolls is grated off, then quarter them and soak in a pint of milk. After soaking, press out the milk, mix the milk well with eggs, sugar, cinnamon and pour it back on the roll slices to soak for a while longer. Now roll each piece in the crumbs from the crusts and bake in butter to a nice color. Serve on a hot platter with wine sauce.

No. 54—APPLE FRITTERS OR BANANA FRITTERS.

Quantity for 6 Persons.

4 sweet-sour apples or bananas ½ glass of white wine ½ cup of sugar

For the Batter.

3 eggs ¼ tsp. of salt 1 cup of flour 1½ cups of milk Butter for frying

Preparation: The apples are peeled, the core removed, sliced in ½ inch thick, round slices, white wine and sugar poured over. Eggs, milk, flour and salt are mixed to a batter. Butter is heated in a pan, each apple slice dipped into the batter, put into the hot butter and fried a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon.

No. 55—APPLE STRUDEL.

Quantity for 6 Persons.

Noodle dough from 3 eggs Flour ⅛ lb. of butter

For the Filling.

6 medium-sized, sweet-sour apples ½ cup of sugar ½ cup of currants ½ tsp. of cinnamon ¼ lb. blanched, chopped almonds ¼ cup of chopped citron Butter for baking

Preparation: The noodle dough is rolled out very thin. Melt the butter and brush it on the dough. Peel and core the apples and slice them thin. Then put the apple slices, sugar, cinnamon, almonds and citron on the dough, roll it up, brush it with butter and bake in a buttered pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve.

No. 56—CHOCOLATE STRUDEL.

Quantity for 6 Persons.

Noodle dough from 3 eggs ⅛ lb. of butter Flour

For the Filling.

5 eggs Scant ½ cup of sugar ⅛ lb. blanched, chopped sweet almonds 10 blanched, chopped bitter almonds ⅓ lb. grated sweet chocolate Butter for baking

Preparation: The noodle dough is kneaded with ⅛ lb. of butter, then rolled out very thin. The 5 yolks of eggs are stirred with sugar for 15 minutes, almonds and chocolate are added, and lastly the beaten whites of eggs. This mixture is spread on the dough which is then rolled up. A baking pan is buttered and the strudel baked ½ to ¾ hour.

No. 57—CHOCOLATE STRUDEL WITH DRESSING.

Quantity for 6 Persons.

The ingredients and preparation are the same as given under No. 56, Chocolate Strudel. When ready to be baked, place it into the pan in the form of a snail, pour on ¾ pt. of hot cream mixed with ⅛ lb. of fine grated chocolate and 1 tablespoonful of vanilla, then bake ½ hour.

No. 58—STEAM NOODLES.

Quantity for 6 Persons.

⅛ lb. of flour ½ pt. of milk 1 cent’s worth of yeast ¼ lb. of butter 3 eggs 1½ cups of flour 1 qt. of cream ⅛ lb. of butter ½ cup of sugar

Preparation: Mix flour, milk and yeast to a batter and set to rise. When risen, mix in butter, sugar, eggs and flour. Put on a well-floured baking board and form dumplings from the dough, leaving them on the board to rise. Stew them 15 minutes in the hot cream and ⅛ lb. of butter until light brown, then sprinkle with sugar and pour drawn butter over.

No. 59—FRIED APPLE POCKETS.

Quantity for 6 Persons.

6 small apples ½ cup of sugar Raspberry jelly

Pancake Batter.

3 eggs ¾ cup of milk Salt 2 cups of flour Lard for baking

Preparation: The apples are pared, cored, filled with jelly and strewn with sugar.

Eggs, milk, salt and flour are stirred into a dough that is rolled out to ¼ inch thickness. With a tumbler cut out 12 round disks. Put each apple between two disks and press the edges together, so as to completely cover the apple. Then fry in much hot lard, place into a colander to drain off the fat and sprinkle with sugar and cinnamon. They may be served warm or cold.

No. 60—BISCUIT TORTONI. MACAROON MOUSSE.

Quantity for 6 Persons.

6 eggs 1 cup of powdered sugar 1 tsp. vanilla 1 cup of grated macaroons 1 pt. whipped cream

Preparation: Whip the yolks of eggs, vanilla and sugar well, mix in the macaroons, beaten whites of eggs and whipped cream. Oil a mold, put in the mixture and let it stand in ice 6 hours before serving.

No. 61—RUM CREAM WITH CHERRY SAUCE.

Quantity for 6–10 Persons.

6 eggs ¾ cup of rum ¼ lb. of sugar 1½ tsps. of vanilla 5 layers of gelatine or ½ package ½ pt. of milk 1 pt. whipped cream

Preparation: Yolks of eggs, rum and sugar are whipped to a froth. Milk and vanilla are brought to boil, the gelatine dissolved in a little milk and mixed with the boiling milk to which also the mixture of yolks of eggs, rum and sugar is added. This mixture must be stirred until it is cold, then the beaten whites of eggs and finally the whipped cream is stirred in. Rinse a mold with cold water, put in the pudding and place on ice or in a cold place. Turn the pudding out on a platter and serve with cherry sauce.

No. 62—WHIPPED CREAM PUDDING.

Quantity for 6 Persons.

1 pt. of whipped cream ½ cup of sugar 2 tsps. of vanilla 2 qts. of fresh strawberries 1 cup of sugar 1 cup of grated pumpernickel ¼ lb. of grated chocolate ¼ cup of sugar

Preparation: The cream is mixed with sugar and vanilla. The strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, chocolate and ¼ cup of sugar are mixed. Now arrange in a glass dish layers of strawberries, pumpernickel and whipped cream. The latter garnished with strawberries make the top layer.

No. 63—WINE PUDDING.

Quantity for 6 Persons.

¾ pt. good white wine Juice of 2 lemons 1 grated lemon rind ½ lb. of sugar 8 eggs 4 layers or ⅓ package of white gelatine Fruit for garnishing

Preparation: White wine, lemon juice, and lemon rind, sugar, 8 yolks of eggs are stirred well on the stove and brought to boil ¼ minute. The gelatine is dissolved in 4 tablespoonfuls of wine and mixed in with the rest, also the beaten whites of eggs. Oil a mold, put in the mixture and put on ice or in a cold place. When stiff, turn it out on a platter and garnish with fruit.

No. 64—WINE CREAM.

Quantity for 6 Persons.

¾ pt. good white wine ¼ cup of French brandy or cognac ½ cup of cherry juice Juice of 1 lemon ¼ lb. of sugar 6 eggs 6 layers or ½ package of red gelatine Juice of 1 orange 1 pinch of salt

Preparation: White wine, brandy, cherry juice, lemon juice, orange juice, sugar, yolks of eggs and the gelatine dissolved in wine are mixed well and stirred over a slow fire until it thickens, but do not let it boil. While still warm, add the whites of eggs beaten to a froth and salt. Oil a mold, put in the cream and place on ice or prepare it a day before using. When serving, turn it out and garnish with cherries.

No. 65—WINE JELLY WITH RICE LAYERS.

Quantity for 6 Persons.

Wine Jelly.

½ bottle of white wine 9 layers of gelatine or ¾ package 1½ cups of water Juice of 2 lemons and 1 orange

Rice Layer.

¼ lb. of sugar ¾ cup of good rice 3 qts. of water Juice and grated rind of ½ lemon 1 pinch of salt ½ pt. of white wine 3 layers or ¼ package of white gelatine 3 oranges

Preparation: White wine, lemon and orange juice, sugar and gelatine dissolved in 1½ cups of water are well mixed over a slow fire. The rice is washed and cooked 25 minutes in 3 qts. of water, then poured into a colander or sieve. Now add the wine, sugar, lemon juice and rind, salt and dissolved gelatine, cover and cook very slowly. When the juice has been absorbed by the rice, take it from the stove and cool. A dish is placed into ice or very cold water and a layer of wine jelly poured in to stiffen. When that is stiff, cut out oblong dumplings of cold rice and place them on the jelly layer in circles, pour on another layer of wine jelly and so on until the rice and jelly are used up. When stiff, turn it out and garnish the jelly and platter with orange slices.

No. 66—WHITE WINE JELLY WITH FRUIT LAYERS.

Quantity for 6 Persons.

½ bottle of white wine 9 layers or ¾ package of white gelatine ¾ pt. of water ¾ cup of sugar Juice of 2 lemons and one orange

Fruit for Layers.

Bananas Strawberries or pineapples

Preparation: White wine, dissolved gelatine, sugar, lemon and orange juice are well mixed and stirred over the fire until it starts to boil, then strain through a cloth. Place a dish on ice or into very cold water, pour in a cup of jelly to stiffen, on this place a layer of fruit, strawberries, sliced bananas or pineapples and repeat several times.

If you have no fresh fruit, use preserves from which the syrup has been drained. The jelly layer must be on top. Turn it out before serving. The platter may be garnished with various kinds of fruit.

No. 67—LEMON JELLY.

Quantity for 6 Persons.

¾ qt. of water Juice of 4 to 5 lemons 10 layers or 1 package of white gelatine ½ lb. of sugar

Preparation: The gelatine is dissolved in ¾ qt. of warm water, sugar and lemon juice added and the whole warmed a little, then strained through a cloth. Put into a mold and when stiff, turn it out on a platter.

Remarks: You may put layers of fruit into the jelly according to No. 66, Wine Jelly With Fruit Layers.

No. 68—ORANGE JELLY.

Quantity for 6 Persons.

1¼ pts. of orange juice, (about 10 oranges) 5 tbsps. of lemon juice ¼ lb. of sugar 9 layers or ¾ package of red gelatine 1 cup of champagne or good white wine

Preparation: The oranges are cleaned, cut into halves, and the juice carefully pressed out with a lemon squeezer. The gelatine and sugar are dissolved in this juice, then warmed and lemon juice and wine added. Strain through a cloth. The orange rinds are carefully cleaned out without breaking them and filled with the above gelatine, then placed on ice. When stiff, place the oranges on a platter and garnish with fresh leaves.

No. 69—PINEAPPLE JELLY.

Quantity for 6 Persons.

1 large pineapple 1 pt. of water or white wine 8 layers or ¾ package of white gelatine 1½ cups of sugar

Preparation: The pineapple is peeled and grated on a fine grater. The gelatine is dissolved in 1 pt. of warm water, then mixed well with sugar and the grated pineapple. This mixture is strained through a fine sieve, poured into a mold, placed on ice to harden. When cold, turn it out.

No. 70—CHERRY JELLY.

Quantity for 6 Persons.

2 qts. of sour cherries 1 pt. of water ½ lb. of sugar 1 stick of cinnamon 10 layers or 1 package of gelatine ½ cup of red wine 2 cloves

Preparation: The cherries are cleaned and stoned. Two dozen of the stones are crushed and boiled with the crushed cherries, cloves and cinnamon for 20 minutes in 1 pt. of water, the dish being covered. Strain, add gelatine and sugar, then strain again and add the red wine. Put the jelly into a mold, place on ice and when cold, turn out on a platter.

No. 71—STRAWBERRY JELLY.

Quantity for 6 Persons.

2 qts. of nice, ripe strawberries ¾ lb. of sugar Juice of 2 lemons 8 layers or ¾ package of red gelatine 2 tsps. of vanilla 1 pt. of water

Preparation: The strawberries are crushed, water, sugar, lemon juice mixed in and cooked over a slow fire for 10 minutes, then strained through a fine sieve. The gelatine is dissolved in this juice and the whole strained again. Fill into a mold, place on ice to stiffen, then turn out and garnish with strawberries and whipped cream.

No. 72—ORANGE GELATINE.

Quantity for 6 Persons.

1 pt. of cream Grated rind of 1 orange Juice of 3 oranges 6 layers or ½ package of white gelatine ½ lb. of sugar

Preparation: Cream, grated orange rind and juice, sugar and gelatine are mixed well and cooked ¼ hour, stirring constantly, then strained through a fine sieve. Oil a mold, put in the jelly and place on ice or prepare the day before serving. Turn out on a platter or glass dish.

No. 73—ARRACK CREAM WITH WHIPPED CREAM.

Quantity for 6 Persons.

6 yolks of eggs ½ lb. of sugar 5 layers or ½ package of red gelatine ½ cup of warm water 6 tbsps. of arrack 1 pt. of whipped cream

Preparation: Yolks of eggs and sugar are whipped ½ hour. The gelatine is dissolved in warm water and strained, then mixed with the yolks of eggs and sugar, arrack and lastly the whipped cream. This is filled into a glass dish and set to stiffen.

No. 74—STRAWBERRY CREAM.

Quantity for 6 Persons.

1 qt. of preserved strawberries, or 2 qts. of fresh ones ¼ lb. of sugar 1 tsp. of vanilla 5 layers or ½ package of white gelatine ½ cup of warm juice 1 pt. of whipped cream 12 lady fingers

Preparation: The juice is drained from the strawberries and strained to remove the seeds. The gelatine is dissolved in ½ cup of the juice and mixed with strawberries, vanilla, sugar and whipped cream. Oil a mold, strew with sugar, put in a layer of lady fingers, then the cream on top of the lady fingers, place on ice to harden, turn it out and serve with strawberry juice.

Remarks: If you take fresh strawberries, use more sugar.

No. 75—RASPBERRY CREAM.

Quantity for 6 Persons.

Ingredients and preparation are the same as given under No. 74, Strawberry Cream. If you use fresh raspberries, you need 2 pts.

No. 76—PINEAPPLE CREAM.

Quantity for 6 Persons.

1 pt. of preserved pineapple ½ cup of sugar 1 tsp. of vanilla 6 layers or ½ package of white gelatine 1 pt. whipped cream

Preparation: The juice from the pineapple is drained off and warmed, the gelatine dissolved in some of it and strained through a fine sieve. Sugar and vanilla are stirred in and the pineapple cut up into small pieces. Lastly add the whipped cream which has been drained on a sieve. Oil a mold, strew in a little sugar, fill in the cream and place on ice or prepare the day before serving. Turn out on a platter.

No. 77—VANILLA CREAM.

Quantity for 6 Persons.

½ pt. of milk 3 eggs 1 vanilla bean or 2 tbsps. of vanilla 5 layers or ½ package of gelatine 1 pt. of whipped cream ¼ lb. of sugar

Preparation: The vanilla bean is put into the milk to soak, or the vanilla extract put into the milk; also the yolks of eggs, sugar and gelatine. Let this mixture come to a boil, stirring constantly, boil ¼ minute, mix in the beaten whites of eggs and stir until cold. Now add the whipped cream. Oil a mold, fill in the cream, and place on ice; turn it out when stiff.

No. 78—COLD APPLE CREAM.

Quantity for 6 Persons.

6 apples ½ pt. white wine ½ lb. of sugar 1 qt. of cream 5 eggs 1 tbsp. of flour ½ lemon peel 1 qt. of strawberries or raspberries

Preparation: The apples are peeled, cored and cut into 8 parts, then boiled until soft in ½ pt. of white wine and ¼ lb. of sugar. When done, cool them.

The cream, yolks of eggs, flour, grated lemon peel and ¼ lb. of sugar are mixed well, then boiled to a cream, stirring constantly. Now oil a mold and put in a layer of boiled apples, then strawberries or raspberries, then a layer of cream, then frosting made of the whites of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is baked 10 minutes in a medium hot oven. Let it get cold and serve in the dish.

Remarks. This cream may be served hot, but it is better cold. If you have no fresh fruit, use preserved, but drain off the juice.

No. 79—COLD APPLE PUDDING.

Quantity for 6 Persons.

12 sweet-sour apples Water 2 cups of white wine 8 layers or ½ package of white gelatine 1 cup of sugar

Preparation: The apples are cut up and put into a pot with enough water to cover them, then boiled until soft, very slowly, so they do not get slushy. Pour them into a sieve or cloth and drain off the juice. This is boiled down to 1 qt., add to it the sugar and gelatine and strain; boil up again, then mix in the white wine. Fill the whole into a glass dish to stiffen and serve with a vanilla sauce.

Remarks: The apples may be used for apple sauce.

No. 80—NECTAR.

Quantity for 6 Persons.

1 qt. of sour cream ½ lb. of sugar 1½ tsps. of vanilla 9 layers or ¾ package of red gelatine 4 tbsps. of rum ¼ cup of milk

Preparation:

Sour cream, sugar, vanilla and rum are mixed well. The gelatine is dissolved in warm milk, strained and mixed with the other ingredients. Pour into a mold and set on ice to stiffen. Turn it out before serving.

No. 81—CORN STARCH PUDDING.

Quantity for 6–8 Persons.

1 qt. of milk Scant ¼ lb. of corn starch ¼ lb. of sugar ⅛ lb. peeled, ground almonds 1 tbsp. of vanilla 8 eggs

Preparation: ¾ qt. of milk, sugar, almonds and vanilla are mixed well and brought to boil. Then the corn starch is stirred into ¼ qt. of milk, poured into the boiling mixture and boiled 5 minutes, stirring constantly. Yolks of eggs are stirred in as soon as the pudding is taken from the fire, also the beaten whites of eggs. Put into a dish to stiffen, turn it out and serve with a vanilla or wine sauce.

No. 82—COLD LEMON CREAM.

Quantity for 6 Persons.

6 eggs ½ lb. of sugar Juice and rind of 1 lemon ½ glass white wine 5 layers or ½ package of white gelatine 3 tbsps. of arrack

Preparation: The yolks of eggs and sugar are stirred 1 hour, then add the grated rind and juice of 1 lemon and the arrack. Dissolve the gelatine in warm white wine, stir until cold and strain before mixing with the other ingredients. Add the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter.

No. 83—RUSSIAN CREAM.

Quantity for 6 Persons.

6 eggs ¾ cup of sugar 2 tbsps. of rum

Preparation: Yolks of eggs and sugar are beaten for 15 minutes, add the rum, then the beaten whites of eggs. Serve in glass dishes.

No. 84—ORANGE CREAM PREPARED COLD.

Quantity for 6 Persons.

5 eggs ½ lb. of sugar Grated rind of ½ orange 2 tbsps. lemon juice 4 layers or ⅓ package of white gelatine 8 tbsps. of orange juice

Preparation: The yolks of eggs and sugar are beaten ½ hour, add the gelatine dissolved in the orange juice, and strained. Then add the lemon juice, grated orange rind and the beaten whites of eggs. Put into glass dishes and set to stiffen.

No. 85—COLD LEMON CREAM.

Quantity for 6 Persons.

The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of 8 tablespoonfuls of orange juice and rind, take the same quantity of lemon juice and rind.

No. 86—COFFEE CREAM PREPARED COLD.

Quantity for 6 Persons.

The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take ¼ pt. of coffee extract in which you dissolve 1 tablespoonful of cocoa.

No. 87—CHOCOLATE CREAM PREPARED COLD.

Quantity for 6 Persons.

The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take 1⁄10 lb. of bitter chocolate or cocoa dissolved in ¼ cup of water and 1 teaspoonful of vanilla.

No. 88—CHOCOLATE CREAM.

Quantity for 6 Persons.

¼ lb. of chocolate ⅛ lb. of sugar 1 pt. of water 6 layers or scant ½ package of white gelatine 4 eggs 1 tsp. of vanilla

Preparation: The chocolate is dissolved in ½ pt. of water and the gelatine in the other ½ pt., mix the two. Add sugar and vanilla and boil this mixture ½ minute. Take from the fire and add the yolks of eggs, a little later the whites of eggs beaten to a froth. Rinse a mold with cold water, put in the mixture to stiffen, turn it out and serve with a vanilla sauce.

No. 89—CHOCOLATE MOUSSE.

Quantity for 6 Persons.

½ cup of cocoa ¾ cup of sugar 1 tbsp. vanilla 4 layers or ⅓ package of gelatine ½ cup of water 1 pt. of whipped cream

Preparation: Dissolve the cocoa and gelatine in ½ cup of water on a small fire, with sugar and vanilla well mixed in. Stir until cold, add the whipped cream. Rinse a mold with cold water; put in the mixture, close the dish well, pack in ice and salt and let stand several hours. When serving, dry the dish and turn the cream out on a platter.

No. 90—VANILLA MOUSSE.

Quantity for 6 Persons.

1 qt. of whipped cream 4 layers or ⅓ package of white gelatine 5 tbsps. of warm water 2 tsps. of good vanilla ½ lb. of sugar

Preparation.: The gelatine is dissolved in the warm water and strained. The sugar and vanilla are added and the whipped cream in spoonfuls. Rinse a mold with cold water, fill in the mixture, close well and pack in ice and salt for several hours. Then dry and turn out on a platter.

No. 91—COFFEE MOUSSE.

Quantity for 6 Persons.

The preparation is the same as given under No. 90, Vanilla Mousse. Instead of vanilla, take 6 to 8 tablespoonfuls of coffee extract.

No. 92—HAZELNUT MOUSSE.

Quantity for 6 Persons.

The preparation is the same as given under No. 90, Vanilla Mousse. Mix in ¼ lb. roasted, coarsely chopped hazelnuts.

No. 93—PINEAPPLE MOUSSE.

Quantity for 6 Persons.

The preparation is the same as given under No. 90. Instead of vanilla, take ½ lb. of pineapple, cut into small pieces, or pineapple puree.

No. 94—RUM OR COGNAC MOUSSE.

Quantity for 6 Persons.

The preparation is the same as given under No. 90, Vanilla Mousse. Instead of vanilla, take 8 tablespoonfuls of rum or cognac.

No. 95—COUNT PUECKLER OR LAYER MOUSSE.

Quantity for 6 Persons.

1½ pts. whipped cream ½ lb. chocolate ½ lb. of sugar ½ cup of raspberry jelly 2 whites of eggs ⅛ lb. of macaroons 1½ tsps. of vanilla 12 layers or 1 package of white gelatine ½ cup of warm water