- 1 qt. of milk
- 1 cup of farina
- ¼ lb. of butter
- 1 grated lemon rind
- 3 tbsps. of lemon juice
- ¼ lb. sugar
- 5 eggs
- 1 qt. cherries
Preparation: The milk is brought to boil, the farina put in and stirred 10 minutes. Let it get cold. Cream the butter, add grated lemon rind, lemon juice, sugar, 5 yolks of eggs and the farina and stir in the beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of farina and cherries, 2 layers of each; the top layer should be farina. Put a few pieces of butter over the top and bake in oven 1 hour.
No. 31—BAKED CHERRY PUDDING.
Quantity for 6 Persons.
- ¼ lb. of butter
- ¼ lb. of sugar
- 6 eggs
- ¼ lb. blanched, ground almonds
- 3 rolls
- 3 lbs. sweet cherries
Preparation: Soak the rolls in milk, cream the butter with sugar, add the yolks of eggs, almonds and rolls, after pressing out the milk; mix well, add the stoned cherries and beaten whites of eggs. Butter a baking dish, put in the pudding and bake in oven 1 hour.
No. 32—BAKED LEMON PUDDING.
Quantity for 6 Persons.
- 8 eggs
- ¼ lb. of sugar
- ½ lemon peel
- 1 tbsp. corn starch
- Juice of 1½ lemons
Preparation: The 8 yolks of eggs are beaten ¼ hour with sugar, lemon juice and grated lemon peel, the corn starch and beaten whites of eggs added last. Butter a baking dish, fill in the pudding and bake 15 minutes.