[441.] Vanilla Almond Koch.— Stir 3 tablespoonfuls sugar with the yolks of 5 eggs to a cream and add 2 tablespoonfuls fine bread crumbs, 2 tablespoonfuls almond paste, 1 tablespoonful melted butter, 1 teaspoonful vanilla and lastly the whites beaten to a stiff froth; fill this into a well buttered and floured form, cover, set in a pan of hot water and bake 1 hour; when done turn the koch onto a warm dish, pour over some rum, light it and bring to table in a blaze; send hard sauce to table with it. This koch may also be boiled on top of stove.
[442.] Koch (with Orange Chaudeau).— Melt in a small saucepan 2 ounces butter and add 3 tablespoonfuls sugar and the yolks of 5 eggs; stir this over a slow fire till thick and smooth; remove and mix it with ¼ pound finely grated or pounded nuts, 2 tablespoonfuls finely cut citron, the grated rind of 1 lemon and ½ ounce finely cut candied orange peel; add lastly the whites of 4 eggs beaten to a stiff froth and finish the same as Nut Koch.
[443.] Orange Chaudeau.— Put the juice of 3 oranges and 1 lemon with ½ cup water in a saucepan and add 4 tablespoonfuls sugar and the yolks of 4 eggs; beat this over the fire with an egg beater till nearly boiling; remove, stir for a few minutes longer and serve either in a sauciere or pour it over the turned out koch. If liked a little rum may be added to the chaudeau. It is then called Punch Chaudeau.
[444.] Koch (with Nut Cream).— Melt 2 ounces butter and add the yolks of 5 eggs and 2 tablespoonfuls sugar; stir over the fire till thick; remove and mix it with ¼ teaspoonful cinnamon, a pinch of cloves, the grated rind of 1 lemon and 1½ tablespoonfuls bread crumbs wet with 2 tablespoonfuls rum or Cognac; remove the shells from ¼ pound hazel nuts or walnuts and grate the kernels on a nutmeg grater; add them to the above mixture with the whites of 3 eggs beaten to a stiff froth and finish the same as in foregoing recipe; serve with the following cream:—Grate 2 ounces almond, hazel or walnuts on a nutmeg grater, put them into 1 pint boiling cream or milk, cover and let it stand till cold; then strain through a fine sieve; put the milk in a saucepan with the yolks of 5 eggs and 2 tablespoonfuls sugar; stir this with an egg beater over the fire till nearly boiling; remove instantly, continue the stirring for a few minutes longer and either pour it over the koch or serve in a sauciere.
[445.] Koch (with Chocolate Beguss).— Melt 1 tablespoonful butter and add 3 tablespoonfuls sugar and the yolks of 5 eggs; stir this over the fire till thick and smooth; remove and set aside to cool; soak 2 milk rolls without the crust in milk or cream; when soft put them with the milk over the fire and boil and stir till it forms into a smooth paste; remove from fire and when cold mix it with the above egg mixture; add 1 cup grated nuts and lastly the whites beaten to a stiff froth; put the mixture into a well buttered and floured dish; cover and set the dish into a deep pan of hot water, set in a hot oven and bake 1 hour; when done turn the koch onto a round dish and pour the following sauce over it:—Boil ¼ pound grated chocolate with 1½ cups water and ½ cup sugar for 10 minutes; or boil ¾ cup sugar with ½ cup water until it begins to get light brown; take from the fire, let it stand for a few minutes and then pour it over the koch.
[446.] Beignets of Buns.— Take some long baker’s buns (ones which are a day or 2 old are the best), cut them into halves, dip each half separately into cold milk and lay them on a dish; mix 1 cup sifted flour with ⅛ teaspoonful salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; add lastly the 2 whites beaten to a stiff froth; put a large fryingpan with 1 tablespoonful lard and butter over the fire; when hot dip each half of bun into the batter, lay them in the pan and fry on both sides to a fine brown color; serve on a long dish; dust with sugar and lay 1 spoonful stewed fruit—such as plums, cherries, apples, huckleberries or stewed gooseberries—or some fruit jelly over each one.
[447.] Beignets of Zwieback.— Lay 1 dozen round zwiebacks on a long dish, pour over some cold milk and let them lay until they begin to get soft; dip each one separately into a batter, the same as Beignets of Buns; fry in ½ lard and ½ butter on both sides to a light brown color, dust with sugar and serve with fruit or snow sauce.
[448.] Poor Knights (Arme Ritter).— Cut a long loaf of bread (2 days old) into slices ¼ inch thick, dip each slice into cold milk, lay them on a dish on top of one another, pour a little milk over the whole and let them lay for 10 minutes; beat up 3 eggs with 3 tablespoonfuls milk, dip each slice into the beaten eggs and then fry in ½ butter and ½ lard in a fryingpan to a light brown on both sides; serve on a hot dish dusted with sugar. Stewed or preserved huckleberries may be sent to table with it or poured over the bread. Jellies of fruit or marmalade may also be served with it.
[449.] Apple Beignets.— Pare and core with an apple corer ½ dozen large apples, cut them into slices ½ inch in thickness, put them in a dish, sprinkle over some sugar, a little cinnamon and pour over 1 glass rum; let them lay for 2 hours, tossing them up now and then; shortly before serving wipe dry, dip them in a batter, the same as Beignets of Buns, and fry in boiling lard to a light brown color; serve them piled up on a dish, dusted with sugar, and serve with wine or snow sauce; or send to table without sauce.
[450.] Poveison.— Cut a loaf of French bread which is 2 days old (after the crust has been removed) into slices about ½ inch in thickness; stew 1 pound dry prunes with a piece of cinnamon and a little sugar and lemon peel; when done drain them on a sieve, remove the pits and boil the liquor down to ½; chop the plums fine and mix them with the liquor; add a little more sugar; spread this plum marmalade a finger thick on one side of each slice of bread, dip them separately into milk, lay onto a dish and let them lay ½ hour; then dip them into beaten egg and fry in boiling lard; when they are all fried dust them with powdered sugar and a little cinnamon; arrange them on a dish with a napkin under and serve hot. The poveison may also be dipped first in beaten eggs and then in bread crumbs. In place of plums any kind of fruit or marmalade may be taken, but it must be thick.