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page 301
1 glassful of Marascino, quickly pour some of it into a dry mould, cover with
some small crackers or macaroons, pour over these some more of the batter and so
on, until all is used. 1/4 pound of macaroons and half as many crackers are
sufficient. This pudding must be made quickly or else it will be too stiff. The
mould may be put into boiling water if necessary, before turning out the
pudding.
4. Wine or Lemon Pudding. 1 tablespoonful of gelatine is dissolved as described
in Division M, No. 1. Then take the yolks of 12 eggs with 3 glassfuls of white
wine and 5 tablespoonfuls of sugar, a little salt, put on the stove over a slow
fire and whip until it is smooth (it must not boil), then take it from the fire,
constantly whipping it. After it has cooled, stir into it with a spoon the juice
of 2 lemons and a little grated lemon peel, the dissolved gelatine and then
slowly add the beaten whites of 12 eggs. The pudding can be put into a glass
pudding dish to cool.
5. Lemon Pudding. Boil l/2 pound of sugar with 1 quart of water, leaving 1
cupful of the water to dissolve 3 ounces of rife flour. After the flour has been
smoothed in the water beat into it the yolks of 6 eggs, the grated peel of half
a lemon, a little salt and the juice of 2 lemons, pour into the boiling water,
let the batter boil until the flour is done, and at last beat in the whites of 6
eggs. After the pudding is brought to a boil again, put it into a porcelain
mould to cool, and serve the pudding cold with raspberry juice or tutti-frutti
made from preserved fruits.
6. Rum Pudding. Stir the yolks of 5 eggs to a thick froth with l/2 pound of
sugar, season with grated lemon peel, salt, and the juice of a lemon. Then stir
1/2 ounce of dissolved and boiled gelatine in a small cupful of water to the
batter, with a small glassful of rum and 1 pint of white wine, and at the last
the beaten whites of five eggs; The batter will then begin to be smooth and is
then poured into the mould to set. It is served without a sauce.
7. Sago Pudding. For 10 persons take 5 tablespoonfuls of sago, 6 large eggs, 3
ounces of sugar, a
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