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Classic
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page 242
Bring the milk and butter to a boil, gradually add the flour, constantly
stirring, and cook until it no longer adheres to the sides of the kettle. After
it has cooled, slowly stir in the yolks of eggs, sugar and lemon peel, beat and
then lightly stir in the beaten whites of the eggs. Fill half of the pudding
into the buttered mould, cover with grated crackers, lay on this the macaroons
and then the rest of the dough. Cook for 2 hours and serve with a cream sauce.
19. Suabian Pudding. 4 tablespoonfuls of flour 4 tablespoonfuls of finely
pounded almonds, 4 tablespoonfuls of butter, 4 tablespoonfuls of sugar, 9 eggs,
1 large cupful of milk, a little salt and the grated rind of a lemon. The
pudding is gotten ready as directed in the following receipt. Cook for 2 hours
and serve with any kind of sauce.
20. Vermicelli Pudding. For 15-18 persons take 1/2 pint of milk, 3 1/2 heaping
tablespoonfuls of butter. 3 heaping tablespoonfuls of sugar, 1/2 pound of
vermicelli, the grated rind of half of a lemon, 2 heaping tablespoonfuls of
pounded almonds mixed with a few bitter ones, a pinch of ground mace, a little
salt and 12 eggs.
Bring the milk, sugar and half of the butter to a boil, crush the vermicelli and
add to the milk, constantly stirring until it no longer adheres to the sides of
the kettle. Then stir the remaining butter to a cream and add it to the pudding,
together with the almonds, spices and yolks of eggs, and lightly stir through
this the beaten whites of the eggs.
Cook the pudding for 2 1/2 hours and serve with a warm sauce of sour cherry or
currant juice or serve with a wine sauce.
To give this pudding a pretty appearance, law some of the vermicelli out of the
kettle before they are thoroughly cooked, drain and bake to a light brown. Then
nut the yellow and brown vermicelli into the mould and mix scalded and stoned
raisins between each layer.
21. Biscuit Pudding served either Warm or Cold. For 12-14 persons take 3/4 pound
of biscuit (see"Biscuits" in Division S), cut into slices, also 10 eggs, 1 pint
of milk or sweet cream, a little salt, sugar and vanilla.
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Classic
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