[539.] Nudel Scallop.— Prepare a nudel dough of 1 egg, ½ teaspoonful butter, 1 tablespoonful water, a pinch of salt and sufficient flour to make a stiff dough; divide the dough into 4 parts, roll each part out on a paste board as thinly as possible and let them lay for 15 minutes; then cut each part into long strips 1½ inches in width; lay 4 strips on top of one another and cut them fine, about as thick as a straw; shake the nudels apart and spread them on a board to dry for 1 hour; then put them into boiling salted water, boil 10 minutes and drain in a colander; pare, core and cut into fine slices 10 large greening apples; put the apples in a saucepan with 1 tablespoonful butter and ½ cup sugar, cover and stew gently till they begin to soften; remove them from fire, add ½ cup apple or currant jelly and set aside to cool; butter a pudding dish and put in a layer of nudels; lay little bits of butter over and put over the nudels a layer of apples; then nudels again; continue in this way till all is used; let the last layer be nudels; mix 3 eggs with 1 cup milk, a little sugar and 1 teaspoonful vanilla; pour it over the nudels and bake ¾ hour; serve either hot or cold. Note.—Stewed prunes, peaches or cherries may be used instead of apples. This may be served without sauce.
[ COLD PUDDINGS MADE WITH MILK.]
[540.] Cocoanut Custard Pudding, No. 1.— 2 cups grated cocoanut, 1 cup sugar, 5 eggs and 1 quart milk; beat up the eggs to a froth, add the sugar, stir until melted, then add milk and cocoanut; butter a pudding dish, pour in the mixture and bake till the custard thickens; the best way to ascertain when pudding is done is to place the handle of a teaspoon into the center of the pudding; if it is thick remove instantly and set aside in a cool place; serve when cold in the same dish in which it was baked, with a napkin folded around, or place it in an ornamental dish.
[541.] Cocoanut Custard Pudding, No. 2.— Boil 3 cups milk with 1 cup sugar; dissolve 2 tablespoonfuls cornstarch in 1 cup cold milk and add it to the milk; continue the boiling for a few minutes and remove from fire; beat up the yolks of 4 eggs and after the custard has cooled a little add them to it; when cold beat the whites to a stiff froth and stir them into the custard; butter a pudding dish and put in ½ the custard and a layer of macaroons; then a thick layer of cocoanut on top into which 2 tablespoonfuls sugar have been mixed; bake in the oven to a delicate brown color; serve cold without sauce.
[542.] Pudding à la Princess.— Take 1 pound any kind of cake (sponge, pound, cup or raisin cake), which is several days old, cut it into slices and lay them in a glass dish; put on to each slice 1 teaspoonful currant or apple jelly and pour ½ cup sherry wine and the juice of 1 lemon over; soak 1 ounce gelatine in 1 cup milk 15 minutes; place a saucepan over the fire with 3 cups milk, ½ cup sugar, the yolks of 6 eggs and 1½ teaspoonfuls vanilla extract; stir this over the fire till nearly boiling; then add the gelatine by degrees, stirring constantly, but do not allow it to boil; as soon as gelatine is melted remove it from the fire, set the saucepan in cold water and stir its contents till cold; pour the custard over the cake; beat the 6 whites to a stiff froth and beat into it gradually ½ cup currant, cranberry or apple jelly; spread this meringue over the custard and dot it with little bits of jelly laid on in a pattern. Half the above quantities will be sufficient for a small family.
[543.] Cold Sponge Pudding.— Soak 1 ounce gelatine in 1 cup milk for 15 minutes; place a saucepan over the fire with the yolks of 6 eggs, 3 cups milk, 6 tablespoonfuls sugar, 2 teaspoonfuls vanilla extract and stir with an egg beater till nearly boiling; add by degrees the gelatine, beating constantly; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken have the whites beaten to a stiff froth and stir them lightly through the cream; rinse out a mould with cold water, sprinkle the inside with sugar, pour in the mixture and set in a cool place to form; in serving loosen the edge on top with your finger and turn the pudding onto a dish; serve with cold fruit or claret wine sauce.
[544.] Chocolate Pudding.— Soak 1 ounce gelatine in 1 cup milk; boil ¼ pound grated chocolate in 1 cup water and add 1 pint milk, the yolks of 3 eggs, 5 tablespoonfuls sugar and the gelatine; beat this with an egg beater over the fire till nearly boiling; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken add the beaten whites of 6 eggs; rinse a form with cold water, sprinkle with sugar, pour in the mixture and set aside to form; serve with vanilla sauce made of the 3 remaining yolks.
[545.] Sago Pudding.— Boil 1 quart milk with a little salt and while boiling sprinkle in slowly ¼ pound sago; continue the boiling until the sago looks clear and is thick; when done remove the saucepan to side of stove add 4 tablespoonfuls sugar; beat up the yolks of 4 or 5 eggs with a little cold milk, add them to the sago and while hot add the whites beaten to a stiff froth; turn it into a jelly mould which has previously been rinsed with cold water and sprinkled with sugar and place it on ice or in cold water till firm; serve with fruit or vanilla sauce.
[546.] Sago Pudding with Almonds is prepared the same as in preceding recipe. While the sago is boiling add 1 cup finely chopped almonds. Walnuts or hazel nuts may be used the same way.
[547.] Sago Pudding (Allemande).— Boil 1 quart milk with a little salt and while boiling add slowly ¼ pound best sago, ½ cup finely chopped almonds and 4 tablespoonfuls sugar; continue the boiling for 20 minutes longer, then remove the saucepan to side of stove, add the beaten whites of 4 eggs and 1 teaspoonful lemon extract; pour the sago into a well rinsed and sugared jelly mould and set aside to cool; put the 5 yolks with 3 cups milk, 1 teaspoonful cornstarch and 3 tablespoonfuls sugar over the fire and stir until it begins to boil; remove instantly, flavor with vanilla or lemon essence and serve cold with the pudding.