- 1 qt. of milk
- Scant ¼ lb. of corn starch
- ¼ lb. of sugar
- ⅛ lb. peeled, ground almonds
- 1 tbsp. of vanilla
- 8 eggs
Preparation: ¾ qt. of milk, sugar, almonds and vanilla are mixed well and brought to boil. Then the corn starch is stirred into ¼ qt. of milk, poured into the boiling mixture and boiled 5 minutes, stirring constantly. Yolks of eggs are stirred in as soon as the pudding is taken from the fire, also the beaten whites of eggs. Put into a dish to stiffen, turn it out and serve with a vanilla or wine sauce.
No. 82—COLD LEMON CREAM.
Quantity for 6 Persons.
- 6 eggs
- ½ lb. of sugar
- Juice and rind of 1 lemon
- ½ glass white wine
- 5 layers or ½ package of white gelatine
- 3 tbsps. of arrack
Preparation: The yolks of eggs and sugar are stirred 1 hour, then add the grated rind and juice of 1 lemon and the arrack. Dissolve the gelatine in warm white wine, stir until cold and strain before mixing with the other ingredients. Add the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter.
No. 83—RUSSIAN CREAM.
Quantity for 6 Persons.
- 6 eggs
- ¾ cup of sugar
- 2 tbsps. of rum
Preparation: Yolks of eggs and sugar are beaten for 15 minutes, add the rum, then the beaten whites of eggs. Serve in glass dishes.