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Classic
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page 312
in milk until it bubbles. Stir the beaten whites of 10 eggs through it, fill the
pudding into a mould which has been rinsed with a little milk, and let it cool.
After the pudding has been turned out of the mould, pour over it a sauce made of
the yolks of 10 eggs, 10 tablespoonfuls of white wine and 10 tablespoonfuls of
sugar syrup and a little salt, bring to a boil, stir for a few minutes and put
where it will cool.
45. Orange Marmalade. After the oranges are peeled, cut them into small pieces
and lay them lengthwise into a deep dish. Sprinkle with plenty of sugar, pour
French white wine over them and serve instead of a cream.
Ripe strawberries laid around the edge make the dish look very pretty.
46. Strawberries and Oranges as Dessert. Very ripe strawberries are laid into a
deep dish and sprinkled with sugar, small pieces of oranges are put over this
and the edge decorated with orange slices.
47. Cold Apple Cream. 10 large baked apples, 1/2 pound of sugar, the whites of a
3 fresh eggs, juice and rind of a lemon, or vanilla, and if liked 2
tablespoonfuls of arrac.
The apples are pared and the core taken out, put through a sieve, and whip for
1/4 of an hour with the beaten whites of the eggs, sugar, vanilla and lemon. All
ingredients are put with this and whipped for 1/2 hour longer and then served.
48. Fine Apple Pudding. Pare and thinly slice 20 apples, slice 1/4 pound of
citron into small pieces and cook with 3/4 pound of sugar and 1 bottle of white
wine until clone, then stir a good 1/2 ounce of dissolved gelatine through it
and fill into a glass dish and let it cool. It is served without a sauce, but
whipped cream seasoned with vanilla and sugar is passed with it.
49.Cherry Cream. Take 3 pounds of nice ripe cherries, 1/2-3/4 pound of sugar, 6
eggs, lemon peel, cinnamon and 4 cloves.
The cherries are stoned, and 1/3 of the stones are pounded, and boiled for
1/4-1/2 hour with a little water, cloves and a few pieces of cinnamon, and then
poured
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