[431.] Apple Koch (with Almonds and Raisins).— Mix the yolks of 4 eggs with 3 tablespoonfuls sugar and add 4 tablespoonfuls bread crumbs, 1 cup finely cut apples, 2 ounces finely cut almonds, ½ cup seedless raisins, 2 tablespoonfuls cream and lastly the whites beaten to a froth; bake in a buttered dish ¾ hour; when done turn the koch onto a dish; put 1½ cups claret with 3 tablespoonfuls sugar, a piece of cinnamon, a little lemon peel and a few cloves over the fire; let it boil up, strain and pour over the koch.
[432.] Jelly Koch.— Stir 2 tablespoonfuls sugar with 1 tablespoonful butter to a cream and add by degrees ½ cup raspberry, currant, apple or quince jelly; continue stirring until well mixed; then add gradually the yolks of 4 eggs and lastly the whites beaten to a stiff froth; bake in a buttered form ¾ hour and serve turned onto a dish dusted with sugar. If this koch is to be boiled take the yolks of 5 eggs and the whites of 2; in serving pour a wine cream sauce around it.
[433.] Cream Koch.— Put in a saucepan 1½ cups milk, the yolks of 6 eggs, ½ cup sugar, 3 teaspoonfuls flour and stir over the fire till nearly boiling; remove it, set saucepan in a pan of cold water and stir till cold; then mix it with the whites beaten to a stiff froth; fill into a well buttered pudding dish, sprinkle over some sugar and finely chopped almonds and bake 20 minutes.
[434.] Cream Koch (with Sponge Cake).— Spread 8 small slices of sponge cake with quince, apple or currant jelly, put 2 together, cut them through the center and lay into a buttered dish; pour over a little cherry, Madeira or fruit syrup; pour over it a cream koch the same as in foregoing recipe, sprinkle with sugar and bake about 10 minutes. Or dip the cake into the syrup of preserved fruit—either peaches or cherries—and lay some fruit over it; then cover with same cream and bake 15 minutes.
[435.] Almond Koch.— Stir 1½ tablespoonfuls butter with 4 tablespoonfuls sugar to a cream and add the yolks of 6 eggs and 4 ounces finely chopped blanched almonds; add lastly the beaten whites of 4 eggs and ½ teaspoonful vanilla; butter a small form, sprinkle with flour, put in the above mixture, cover and set the form in a vessel of boiling water; boil gently 1 hour; when done turn the koch onto a dish and serve with strawberry sauce.
[436.] Nudel Koch.— Prepare a nudel dough from the yolks of 2 eggs, a pinch of salt and sufficient flour to form a stiff paste; roll out, cut them fine and boil in cream or milk till tender and thick; then set aside to cool; stir 4 tablespoonfuls sugar with 1 tablespoonful butter to a cream and add by degrees the yolks of 5 eggs and the grated rind and juice of 1 lemon; add gradually the nudels and lastly the beaten whites of 3 eggs; put this into a well buttered form and bake ¾ hour; serve with fruit or wine sauce or snow sauce.
[437.] Nudel Koch (boiled).— Butter a pudding form, sprinkle with bread crumbs and lay thin slices of citron all around the form; prepare the nudels the same as in foregoing recipe, add some finely cut citron and put them in the form; boil slowly 1 hour; when done turn the koch onto a dish, sprinkle with sugar, hold a red hot shovel over and pour over the juice of 1 orange; serve with wine cream sauce.
[438.] Nut Koch, No. 1.— Melt 1 tablespoonful butter in a small saucepan and add 3 tablespoonfuls sugar and the yolks of 6 eggs; stir this constantly over a slow fire till thick; remove from fire and when cold mix it with 3 tablespoonfuls almond paste and the whites beaten to a stiff froth; butter a pudding form and dust with flour; set the form in a deep pan of boiling water, cover and set in a medium hot oven to bake 1 hour; serve with the following sauce:—Place a saucepan with 1½ cups white wine, 4 tablespoonfuls sugar and 3 eggs over the fire; beat constantly with an egg beater until it begins to rise; remove instantly, set saucepan for a few minutes in cold water and continue the beating; then pour the sauce in a sauciere and serve. If almond paste is not handy a small cup of almonds grated on a nutmeg grater may be used.
[439.] Nut Koch, No. 2.— Melt 1½ tablespoonfuls butter and add the yolks of 8 eggs and 3 tablespoonfuls sugar; stir this over the fire till thick; remove it from the fire and mix with ¼ pound finely cut hazel or walnuts, 2½ tablespoonfuls fine bread crumbs which have been wet with 3 tablespoonfuls cream or milk and lastly the 8 whites beaten to a stiff froth and mixed with 2 tablespoonfuls powdered sugar; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover and set in a vessel of boiling water (the water should reach half way up the form) and boil 1 hour; serve with the following sauce:—Beat the whites of 3 eggs to a froth; let ¾ cup fruit syrup or jelly get boiling hot and add it slowly to the beaten whites, beating constantly with an egg beater; when the pudding or koch is turned out onto a dish pour the sauce around it and serve at once.
[440.] Rice Koch.— Soak 3 tablespoonfuls rice for 2 hours in cold water, drain and dry it on a sieve; then pound it fine and boil in 1 pint cream or milk until thick; when cold stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the rice, 1 tablespoonful rum, the rind of 1 lemon, 2 tablespoonfuls finely cut citron and lastly the whites, which must be beaten to a stiff froth; butter a pudding form, sprinkle with fine bread crumbs, fill it with the rice mixture, close the form tightly and boil 1½ hours; or set the form in a pan of hot water in the oven and bake 1 hour; serve with fruit sauce.