[353.] Nudel Pudding.— Prepare the nudels from the yolks of 2 eggs and sufficient flour to make a stiff dough; roll it out thin and cut into long strips about 1½ inches wide; lay 4 strips on top of one another and cut them as fine as possible; then drop them into boiling milk and boil 10 minutes; drain on a sieve, return the nudels to the fire, add ½ tablespoonful butter, 3 macaroons pounded fine, 1 tablespoonful currant or apple jelly and a glass of sherry wine; shake this several times over the fire, spread the mixture on buttered tins ¾ inch in thickness and set in a cool place; put 1 ounce finely chopped or pounded almonds in ½ pint milk, let it stand ½ hour, add 1 whole egg, the yolks of 6 and 3 tablespoonfuls sugar; when well mixed strain through a sieve and cut the nudels with a cake cutter into rounds; put them in rows over one another into a form which has been well buttered and sprinkled with bread crumbs, sprinkle some pounded macaroons between, pour the cream over it and place the form in a vessel of hot water; set it on the stove to simmer gently for 1 hour; when done carefully turn the pudding out onto a dish and serve with almond, cream or fruit sauce. These quantities are sufficient for a family of 8 persons.
[354.] Potato Pudding.— Boil 8 large potatoes with their skins in water until done; take from the water and set them for a few minutes in the oven to dry; then set them in a cool place; when cold remove the skins and grate the potatoes on a grater; use only that portion which falls behind the grater; this should make 1 quart of grated potatoes; stir ¼ pound butter with 1 cup sugar to a cream and add by degrees the yolks of 8 eggs, the grated rind of 1 lemon, ¼ pound blanched almonds well pounded and 2 tablespoonfuls dry farina; when this is well mixed add the potatoes and lastly the whites of the eggs, beaten to a stiff froth; butter a pudding dish, sprinkle well with bread crumbs, put in the mixture and cover tightly; set the form into a vessel of boiling water (use only enough water to half cover the form), cover the vessel closely and boil slowly for 2 hours; when done take the form from the water and set it for a few minutes in the oven; then carefully turn the pudding onto a round plate and serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 1 cup fresh strawberries (either stir them into the sauce whole or mash them). Fresh cherries freed of their pits or preserved cherries may be used in place of strawberries. The pudding may also be served with either wine, lemon or fruit sauce; it should be served as soon as taken from the form.
[ BREAD AND APPLE PUDDINGS.]
[355.] Plain Bread Pudding, No. 1.— Lay 3 slices of a 5-cent loaf of bread (minus the crust) in a pudding dish and pour over them 1 quart cold milk; set the dish on the side of stove to heat gradually; when hot stir 2 eggs with 2½ tablespoonfuls sugar to a cream and add a little cold milk or water and 1 teaspoonful essence of lemon; stir this into the bread and milk; put ½ tablespoonful butter in small bits on top, grate over some nutmeg, bake in oven from 20 to 30 minutes and serve hot or cold without sauce.
[356.] Plain Bread Pudding (baked), No. 2.— Put 3 slices of bread (minus the crust) into a pudding dish and pour over them 1 quart boiling milk; cover the dish and let it stand until cold; then beat up the bread with a fork; stir 3 eggs with 3 or 4 tablespoonfuls sugar to a cream and mix it with the bread; flavor with lemon; put a few small pieces of butter with a little grated nutmeg on top and bake in the oven till thick; serve with lemon or nutmeg sauce. ¼ pound raisins or currants may be added if liked.
[357.] Bird’s Nest Pudding.— Peel 6 good sized greening apples, remove the cores with an apple corer without breaking the fruit, put them in a long, shallow tin pan, pour over 2 cups boiling water, cover with a pan of same size and let them boil on top of stove for 5 minutes; then drain off all the water and put 1 teaspoonful apple or currant jelly into each apple. For batter take 1 cup flour, 1½ teaspoonfuls baking powder, 1 cup milk, 2 eggs, ¼ teaspoonful salt, 1 tablespoonful lard, butter or clarified dripping and 2 teaspoonfuls sugar; sift flour, powder, sugar and salt into a bowl; put in the butter or lard and chop it fine in the flour; make a hollow in center and put in the yolks of the 2 eggs; then add the milk gradually and mix the whole into a smooth batter; add lastly the whites of the eggs beaten to a stiff froth; pour the batter over the apples and bake ½ hour in a medium hot oven; serve as soon as done and send the following sauce to table with it:—Stir 1 tablespoonful butter with 4 tablespoonfuls powdered sugar to a white cream and add the yolk of 1 egg, 1 tablespoonful rum or brandy and a little nutmeg; lastly stir in the white of the egg, beaten to a stiff froth; in serving give to each individual an apple on a small plate and a large spoonful of sauce on each apple; sufficient for a family of 6. This pudding has the advantages of being healthy and excellent, while not being expensive.
[358.] Bread Pudding (boiled).— Soak ¾ pound stale bread (minus the crust) in water; when soft press it out either in a napkin or with the hands; melt 2 tablespoonfuls butter or clarified dripping in a saucepan, add the bread and stir over the fire till it has formed into a compact mass and loosens itself from bottom of saucepan; transfer the bread to a dish; stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add them by degrees to the bread; add 2 cups well cleansed currants, ½ cup finely chopped almonds, the grated rind and juice of ½ lemon, a little nutmeg and ½ teaspoonful cinnamon; add lastly the whites of 6 eggs, beaten to a stiff froth; butter a pudding form and sprinkle with bread crumbs; fill in the mixture, put on the cover, place the form in a vessel of boiling water, cover closely and boil 2 hours; serve with lemon, fruit or hard sauce.
[359.] Bread Fruit Pudding.— Pare off the crust from a 5-cent loaf of bread and cut the loaf into thin slices; spread the slices on both sides with any kind of fruit marmalade; butter a pudding form, sprinkle with bread crumbs and lay in the bread; stir 8 eggs with ½ cup sugar and the grated rind of 1 lemon until they foam; add by degrees 1 pint hot milk, stirring constantly; pour this over the bread, cover the form tightly and boil 1½ hours; serve with wine cream sauce.
[360.] Bread Sponge Pudding.— Boil 1 cup milk with 1 tablespoonful butter; stir in while boiling 1 cup sifted flour and keep stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 4 tablespoonfuls sugar, the paste, ¼ pound well cleansed currants, a little nutmeg and grated lemon peel; pour ½ cup rum over 1 cup fine bread crumbs and add them to the above mixture with the beaten whites of the 5 eggs; butter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil in a tightly covered vessel of water for 2 hours; serve with wine cream, fruit or hard sauce; sufficient for 8 persons.
[361.] Hanoverian Pudding.— Pare and quarter 6 large pippin or greening apples and cut them into fine slices; put them in a saucepan with 1 tablespoonful butter, ½ cup sugar, 1 tablespoonful well cleansed currants, 1 tablespoonful seedless raisins, 2 tablespoonfuls finely cut citron and the grated rind and juice of ½ lemon; stir this over the fire till the apples begin to get soft; add ½ cup raspberry or currant jelly and set aside to cool; soak ¼ pound bread (minus the crust) in water and press it out in a napkin; then place it in a saucepan with 1 tablespoonful butter and stir over the fire until the bread loosens itself from bottom of saucepan; stir 1 tablespoonful butter to a cream and add, alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the bread (by spoonfuls); add lastly the beaten whites of the eggs; next butter a pudding dish and sprinkle with bread crumbs; put in a layer of bread mixture and over it a layer of apples; continue in this way until all is used; bake 40 minutes; serve with or without sauce.