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Classic
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page 240
and pass this through a sieve. When this is done put a layer of raisins in the
bottom of the mould, a layer of the baked biscuits over this, then a few table
spoonfuls of the cream, one-fourth of the cherries and raisins and so on
alternately, finishing with a biscuit layer on the top. Put over this a buttered
paper, steam the pudding 1 1/2 hours and after taking out of the mould serve
with a Marascino sauce.
13. Figaro Pudding. For 15-18 persons take 2/3 pound of grits or rice flour,
nearly 1 quart of milk and a little over 1/4 pound of butter, 14 eggs and 6
ounces of sugar. Cook the rice with the milk and one-half of the butter until
done and thick, stir the remaining butter to a cream, add the yolks of eggs and
some sugar to the boiled rice and divide this into four equal parts. To one part
add chocolate (see Division S--"To color Frosting") and a little vanilla. The
second part is colored with a little spinach juice and seasoned with orange
peel. The third part is colored with a trifle of cochineal and to this part add
a little grated lemon peel or cinnamon. The last part remains white and is
seasoned with 1 ounce of finely pounded almonds mixed with a few bitter ones.
Then beat the whites of 12 eggs to a stiff froth, divide this froth into four
parts and stir lightly through the four different parts of the pudding mass
which are put alternately into the pudding mould. The pudding is steamed for 2
1/2 hours; serve with a cream sauce.
14. Currant Pudding. For 14-16 persons take 1/2 pound of butter, 1/2 pound of
flour, a little over a pint of milk, 8 large eggs, 3 heaping tablespoonfuls of
sugar, the grated rind of a lemon or one-half of a nutmeg, 1/2 pound of washed
currants, 6 ounces of grated wheat bread and a wineglassful of arrac or rum.
A new way to make the dough for this pudding is to let, the milk come to a boil
and while this is being done take the flour and butter, knead it into little
balls and then drop these balls one by one into the boiling milk, stirring
constantly until they dissolve, and cook until the mass is thick and no longer
adheres to the sides, of the kettle. When this has cooled add the yolks of eggs,
sugar, seasoning, currants and wheat bread,
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