[588.] Farina Pudding (without Eggs).— Boil 3 pints milk with a little salt and while boiling sprinkle in slowly 5 tablespoonfuls farina; set the saucepan with the farina in a vessel of hot water and continue the boiling for ¾ hour; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar and serve cold with either wine fruit or vanilla sauce; or sprinkle with sugar. This pudding may also be eaten with cream or milk, and is also nice cut into slices and fried; or dip the slices into beaten egg, roll in fine bread crumbs, fry and serve for breakfast with meat.
[589.] Farina Koch (with Chocolate).— Boil 3 cups milk, add 5 tablespoonfuls farina and stir constantly until thick; transfer to a dish and when cold stir 2 tablespoonfuls butter to a cream, add by degrees the yolks of 5 eggs, 3 tablespoonfuls sugar and add the farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; divide the mixture into 2 halves; mix ½ with 2 ounces grated vanilla chocolate; put first a layer of the white farina mixture, then a layer of the chocolate mixture into a well buttered pudding dish; repeat this operation, lay on top some almonds cut into strips, sprinkle over some sugar and bake ¾ hour in a medium hot oven; it may be served with or without sauce; send to table in the same dish in which it was baked; either set in a silver dish or pin a napkin around it.
[590.] Farina Souflée (with Almonds and Raisins).— Boil ¼ pound farina in 2½ cups milk and 1½ tablespoonfuls butter until thick; when cold mix it with the yolks of 6 eggs, 3 tablespoonfuls sugar, a little salt, 2 ounces finely chopped almonds, 10 bitter almonds, 2 ounces seedless raisins and the 6 whites beaten to a stiff froth; bake in a buttered form and serve as soon as done with raspberry or wine sauce.
[591.] Farina Pudding (with Almonds).— Boil 1 quart milk and while boiling sprinkle in slowly 4 tablespoonfuls farina; add 4 tablespoonfuls finely chopped almonds and continue boiling for 20 minutes; sweeten with 4 tablespoonfuls sugar; when done remove from fire and add the yolks of 4 eggs; pour it into a glass dish, beat the whites with 4 tablespoonfuls currant, apple or cranberry jelly to a stiff froth and spread it over the pudding; serve with claret sauce made as follows:—Put ½ pint water with 3 slices of lemon, a piece of cinnamon and 2 cloves over the fire and boil 5 minutes; then add 1 teaspoonful Bermuda arrowroot and boil 2 minutes; take it from the fire, add ½ pint claret, sweeten with sugar, strain and serve with the pudding when cold. If arrowroot is not handy use cornstarch.
[592.] Fine Farina Pudding (boiled).— Boil 1 cup farina in 1 pint milk with a little salt and ½ tablespoonful butter until it becomes thick and loosens itself from bottom of saucepan; when cold stir ¼ pound butter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 8 eggs and the boiled farina by a spoonful at a time; add lastly the beaten whites and grated rind and juice of 1 lemon; butter a pudding form, sprinkle with fine bread crumbs, fill in the mixture, close tightly and boil 2 hours; serve with wine cream sauce (see Sauce). Note.—This pudding should be served as soon as taken out of the form.
[593.] Farina Souflée.— Bring 1 pint milk with 1 tablespoonful butter to a boil and add by degrees, stirring constantly, 1 cup farina; continue stirring until it has formed into a stiff paste and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 4 tablespoonfuls sugar, the grated rind of 1 lemon and the farina paste by a spoonful at a time; stir with a potato masher until all is well mixed; add lastly the whites beaten to a stiff froth; fill the mixture into a well buttered pudding form and bake ¾ hour; dust the souflée with sugar and serve as soon as done; send raspberry or any kind of fruit sauce to table with it.
[594.] Farina Mush.— Put 1 quart milk in a saucepan over the fire and when it boils add gradually, stirring constantly, 1 cup farina; add ½ teaspoonful salt, a small piece of butter and continue stirring and boiling for 10 minutes; then add by degrees 1 pint milk and boil a few minutes longer; serve on a dish dusted with sugar and if the flavor is liked sprinkle a little cinnamon over; some finely chopped almonds may be added if liked; or put the farina into a dish, sprinkle thickly with sugar and hold a red hot poker over it to brown the sugar.
[595.] Farina Pudding (cold).— Boil 1 quart milk with ½ teaspoonful salt, ½ tablespoonful butter and while stirring constantly sprinkle in slowly 5 tablespoonfuls farina; continue the boiling for 20 minutes; when done remove it to side of stove, add 4 tablespoonfuls sugar, the yolks of 4 eggs, and while hot add the whites beaten to a stiff froth; fill this into a form, set it in a cool place and serve with strawberry sauce made as follows:—Place a saucepan over the fire with 1 cup water; dissolve 1 heaping teaspoonful cornstarch in a little cold water, add it to the contents of saucepan, boil for a few minutes, transfer to a dish and mix with the juice of ½ lemon, a little Rhine wine and ½ pint fresh strawberry juice.
[596.] Fine Farina Pudding (with Vanilla Sauce).— Boil 5 tablespoonfuls farina in 1 quart milk with a little salt the same way as in preceding recipe; as soon as done add 4 tablespoonfuls sugar, and while hot mix it with the whites of 6 eggs beaten to a stiff froth; fill the mixture into a jelly mould which has been rinsed with cold water and sprinkled with granulated sugar and set on ice to cool; put the 6 yolks with 1 quart milk and 4 tablespoonfuls sugar over the fire and stir until just about to boil; remove instantly from the fire and flavor with essence of vanilla.
[597.] Figaro Pudding.— Boil 1 pint milk with a little salt and 1 tablespoonful butter and while boiling sprinkle in slowly 8 tablespoonfuls farina; stir and boil till the farina is thick and loosens itself from bottom of saucepan; remove it to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 8 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon and the boiled farina by a spoonful at a time; add lastly the whites beaten to a stiff froth; now divide this mixture into 3 parts; color first part by stirring a few spoonfuls cocoa into it; add to second part a little cochineal for the red; the third part leave white; put this into a well buttered form in 3 layers and boil 2 hours; serve with wine cream sauce.