Dingy Pudding.—Stir together the yolks of 4 eggs, 2 oz. sugar, and 1½ oz. almonds, sliced in their peel. Then stir in 2 oz. grated chocolate, 2 teaspoonfuls grated brown bread, soaked in red wine, 2 oz. currants, ½ teaspoonful allspice or 6 pounded cloves, and add the egg whites whisked to a snow. Steam the pudding in a covered mould, and serve with chocolate sauce poured over. Allow 1½ hour to steam.
Dresdener Torte.—Take ½ lb. butter, and beat it with 4 eggs and 5 yolks for ½ hour; put in after you have beaten it 8 oz. castor sugar, 3 spoonfuls cream, ½ lb. fine flour, 1 spoonful white wine, the rind of a grated lemon; beat it well together, fill the whole in a buttered form, and bake it for ¾ hour.
Egg Dumplings.—Beat 2 oz. butter to a cream, and stir in the yolks of 3 eggs, with 1 oz. powdered sugar; mix 2 tablespoonfuls good yeast with 1 teacupful lukewarm milk; add this to the above. Having warmed 1 lb. fine flour, stir this in by degrees; the mass should be as thick as a light bread dough. Beat it well and set it to rise; then dredge a paste-board with plenty of flour. Form, with light handling, egg-sized rolls, and set them to rise a second time on the board. Put 2 oz. butter and the same of loaf sugar in a stewpan, with milk enough to cover the bottom nearly 1 in. deep; let this boil by the time the dough has risen; place carefully in the stewpan as many as it will hold without crowding. Bake them in the oven or over a clear fire, with red coals on the lid: ½ hour should bake them sufficiently.
Flummery.—Dissolve 1 oz. isinglass in 1 pint boiling water, let it stand 2 hours, pour it into a saucepan with ¼ lb. sugar, the juice and peel of a lemon, and the yolks of 4 eggs; set it on the fire, and keep stirring till it boils; strain it through a flannel bag, and when almost cold pour it into the mould, which must be dipped in cold water before you fill it.
Fricadel.—Take 1 lb. uncooked lean veal and ½ lb. lean ham, mince both finely with a small bunch of parsley, lemon thyme, and lemon peel, add a little grated nutmeg, 1 teaspoonful salt, half that quantity of white pepper, and a pinch of cayenne; mix well with the above 4 oz. good butter and 5 oz. biscuit powder, beat 4 eggs well, add to them 1 teacup cold water, and stir these to the other ingredients; when thoroughly mixed take your baking pan, and mould your fricadel in the centre of it to a flat round or oval shape, cover it with biscuit powder, put some butter in the pan to baste it with, and cook it until of a nice golden brown, either in an oven or before the fire. When nearly done, put 2-3 tablespoonfuls thick cream in the pan and baste the fricadel with it; when done, which will be in about ¾ hour, lift it with 2 egg slices carefully on to the dish you will serve it on, and surround it with a thick rich brown gravy. Thick captain’s biscuits are best for the biscuit powder.
Frothed Milk Soup.—Pound 6 bitter almonds and boil them in 2 qt. milk, or, instead of the almonds, use half a stick of vanilla; add sugar to taste, and a little salt. Beat separately 4 eggs; the whites must be whisked to a stiff froth, then mixed with the yolks. Let the milk just cease boiling, and whisk in the eggs till it froths well, but not over the fire or the eggs will curdle. Serve with small sponge biscuits.
Frothed Wine Soup.—Beat 4 eggs and the yolks of 4 others in a stewpan; add 4-6 oz. sugar, ½ pint water, the grated peel and rind of a lemon, and a bottle of white wine; place it over a slow fire, and whisk it continually till quite frothy and on the point of boiling, but no further; serve as soon as it is ready, or the froth will subside; hand sponge or other light cake with it.
Groat Pudding.—Boil raspberries or red currants, press and strain the juice. To 1 pint this add 1 pint red wine, and set it on the fire with ample sugar to sweeten. When it boils sprinkle in ¼ lb. coarsely-ground corn, barley, or groats; stir this till it thickens and is done, then put it into a wetted mould; when quite cold, turn it out on a dish. Any fruit sauce may be poured over it. The same red pudding may be made with rice, nudels, or sago. It should turn out of the mould in a jelly, but not too stiff.
Grütze.—(a) As made in Hamburg and Norway, 3½ lb. red currant juice, 3 pints water, sugar ad lib., flavouring of almonds or cinnamon 1 oz. Set this mixture on the fire, and when it boils add 1 lb. sago or 1¼ lb. ground rice; boil for ¼ hour, stirring frequently. Pour into moulds to cool. Should be eaten in soup plates with sifted sugar and milk. Any acid fruit-juice will do as well.
(b) 2 lb. red currants, ½ lb. raspberries, boiled in 1½ pint water; when quite soft pass through a sieve; make this juice quite boil; add ¾ lb. sago well soaked in water; let it boil ¼ hour, stirring it all the time. Wet a mould with cold water, pour in, and when cold turn it out. To be eaten with milk, cream, or custard. Any other fruit or preserve will do.