The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Swiss Pudding

• ¹⁄₂ cup butter
• ⁷⁄₈ cup flour
• 2 cups milk
• Grated rind of one lemon
• 5 eggs
• ¹⁄₃ cup powdered sugar

Cream the butter, add the flour, gradually; scald the milk with the lemon rind, add it to the first mixture and cook it five minutes over hot water. Beat the yolks of eggs until they are thick, add the sugar, gradually, and combine these with the cooked mixture; cool it and cut and fold in the stiffly beaten whites of eggs. Turn it into a buttered, one-quart mould, boil it in a large cooker-pail of water for twenty minutes, then put it into a cooker for three hours.

Serves six or seven persons.