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388. +Gooseberry Soufle.+-- Stew the berries with a little white wine, sweeten to taste and finish the same as Rhubarb Souflee.

389. +Raspberry Soufle.+-- Press 1 quart raspberries with 1 handful red currants through a sieve, sweeten to taste and mix with the yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonfuls zwieback crumbs and the beaten whites of the eggs; bake hour.

390. +Cherry Omelets.+-- Remove the pits from 1 pound cherries, put them with cup sugar and a little water over the fire and stew till done; transfer them to a dish and set aside to cool; mix 2 tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs and lastly the 6 whites beaten to a stiff froth; pour half of this into a hot pan with b.u.t.ter and fry a light brown on the underside; then slip the omelet onto a plate and set it for a few minutes in the hot oven; then take out, put 2 or 3 tablespoonfuls stewed cherries over it, double up and return to the oven until the second one is finished; sprinkle over some sugar and serve with stewed cherries.

391. +Fruit Pancakes.+-- Mix 1 cups sifted flour with teaspoonful baking powder and add teaspoonful salt, the yolks of 3 eggs and 1 cups milk or water; when this is well mixed stir in the whites of the eggs, beaten to a stiff froth; bake from this mixture 4 large, thin pancakes; wash some ripe strawberries, sweeten with sugar and mash them all up with a silver spoon; put a layer of the mashed fruit over each pancake, lay them on top of one another, dust with powdered sugar and serve.

392. +Huckleberry Pancakes.+-- Prepare a batter the same as for Apple Pancakes; put a pan with 1 tablespoonful lard over the fire; when hot pour in some of the batter, about inch in thickness, and let it bake for a few minutes; then put on a thick layer of huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs; when done on the underside slip the cake onto a large plate; lay a piece of b.u.t.ter and lard on top of the berries, put over the fryingpan and turn the cake back onto the pan; cover and fry slowly about 6 or 8 minutes; then upset the fryingpan upon a hot dish and sprinkle with sugar; set a plate with the cake over a saucepan of hot water until all are baked in the same manner; lay the cakes on top of one another, dust the whole with sugar and serve. NOTE.--The huckleberries may be stewed with a little lemon juice and sugar and thickened either with zwieback crumbs or cornstarch; a gla.s.s of port wine added to it will make a great improvement. They may then be served either separately or put between the cakes. Pancakes with stewed plums or cherries, or any kind of stewed fruit, are very nice.

393. +Strawberry Pancakes.+-- Wash 1 quart strawberries and drain them in colander; then prepare 4 large pancakes the same as for Cherry Pancakes; as soon as one is done lay the cake on a plate, cover it with strawberries and sprinkle over some sugar; set the plate over a saucepan of hot water and continue baking until they are all done; lay them over one another with strawberries between and dust the top with fine sugar. Blackberries are treated the same way. Or cover the surface of each pancake with strawberries and sugar, roll each one up separately like a music roll, dust them over with sugar and serve hot.

394. +Cherry Pancakes.+-- Remove the pits from 1 pound red cherries; put 1 cup sugar with cup water over the fire and boil a few minutes; put in the cherries and boil 3 minutes; remove from fire and set aside to cool; prepare 4 large pancakes as follows:--Take 2 cups flour, 1 teaspoonful salt, 6 eggs and 1 pint milk; sift flour and salt together, add the milk, the well beaten yolks of the eggs and mix it into a thin batter; beat the batter for 5 minutes with a wooden spoon or German quill; beat the whites of the eggs to a stiff froth and stir them lightly through the mixture; bake 4 large pancakes from this, lay them on one another, with a layer of the stewed cherries between, dust the top with powdered sugar and serve hot. Or spread over the surface of each pancake a layer of cherries, roll each one up separately, arrange the rolls neatly on a long dish and dust over with powdered sugar; serve while hot. This is a nice dish for dessert.

395. +Pancakes (with Currants and Raspberries).+-- Strip pound currants of their stems, pick over an equal portion of raspberries, put them in a colander and rinse with cold water; put them in a dish with 1 cups sugar and let them stand for several hours; bake 3 or 4 medium sized pancakes the same as Cherry Pancake, lay them over one another, with a layer of the sugared fruit between, dust with sugar and serve hot.

396. +Plain German Pancakes.+-- 3 cups sifted flour, 2 cups water, 3 eggs, yolks and whites beaten separately, and 1 teaspoonful salt; put the sifted flour into a bowl, add the salt, make a hollow in the center, add the yolks and mix it gradually with the water into a smooth batter; beat it with a wooden spoon for 5 minutes; then add the whites of the eggs, beaten to a stiff froth; put a large fryingpan with tablespoonful lard and b.u.t.ter over the fire; when hot pour in some of the mixture, sufficient to cover the bottom of pan, about ? of an inch in thickness, shake the pan to and fro and bake till light brown on the underside; slip the pancake onto a large plate, put a little b.u.t.ter and lard in center, put over the fryingpan, turn the pancake back into the pan and bake a light brown; slip the cake onto a hot plate and serve either with syrup, sugar or jelly; continue the baking until all the batter is used.

397. +Lemon Pancakes.+-- Bake pancakes the same as in foregoing recipe and when done squeeze over each one some lemon juice, dust with sugar and lay them over one another; stir 1 tablespoonful b.u.t.ter with 3 tablespoonfuls powdered sugar to a cream, set it in a saucepan of hot water and stir till thin; cut the pancakes into pieces, pour some of the sauce over each piece and serve hot.

398. +Peach Pancakes.+-- Pare and cut some ripe peaches into fine slices, sprinkle them with sugar and set in a cool place for 1 hour; bake the pancakes the same as in foregoing recipe and lay the peaches between.

399. +Apple Pancakes.+-- Mix 2 cups sifted flour with 2 cups water, teaspoonful salt and the yolks of 3 eggs; when these are well mixed together add the whites of the eggs, beaten to a stiff froth; place a fryingpan with 1 tablespoonful lard over the fire; when hot pour in some of the mixture, about inch in thickness, put over this a thick layer of very finely cut apples, slip a knife underneath the pancake to keep it from burning and shake the pan too and fro; when the underside is a light brown slip the pancake onto a plate; put a piece of b.u.t.ter and lard on top of the apples, lay the fryingpan over it and turn the pancake over into the pan; cover the pan and let it fry slowly until apples are soft; slip the pancake onto a hot plate and set it over a saucepan of hot water until the remaining mixture is baked the same way. These ingredients will make from 3 to 4 cakes, according to the size of pan. They can be served separately or piled on top of one another. Sprinkle some sugar over each pancake.

400. +Apple Fritters.+-- 1 pint flour sifted with 1 teaspoonful baking powder, 3 eggs, 3 tablespoonfuls sugar, tablespoonful b.u.t.ter, cup milk and 2 cups finely chopped apples; stir b.u.t.ter and sugar to a cream and add the yolks of 3 eggs; then flour and milk, next the chopped apples and lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon a portion from this mixture the size of a large walnut, drop into boiling fat and fry till done; serve dusted with sugar and send wine or snow sauce to table with it. The above recipe will make 20 fritters. If plain flour is used mix it with 1 teaspoonfuls baking powder and teaspoonful salt.

401. +Cherry Fritters.+-- Remove the pits from 1 pint nice, ripe cherries, mix them with the same ingredients as Apple Fritters, fry in boiling lard, dust with powdered sugar and serve with cherry or wine sauce.

402. +Orange Fritters.+-- Pare and quarter 6 oranges and remove the white skin and pits; mix the orange pieces with the same ingredients as Apple Fritters, drop the mixture, by spoonfuls, into boiling lard and fry a light brown. See that each fritter has 3 pieces of orange and serve with following sauce:--Stir 2 tablespoonfuls b.u.t.ter with 6 tablespoonfuls powdered sugar to a cream and add the yolks of 2 eggs and cup finely cut orange pieces; set the sauce in a saucepan of boiling water and stir till it is melted; then serve. Care should be taken to choose oranges that are not bitter.

403. +Rice Fritters.+-- Put 1 cup rice in a saucepan, add cold water and boil 5 minutes; drain in colander and rinse with cold water; return rice to saucepan and add 1 pint milk, teaspoonful salt and tablespoonful b.u.t.ter; boil until rice is thick and soft; transfer it to a dish and when cold mix with 3 tablespoonfuls sugar, the yolks of 4 eggs, 4 tablespoonfuls prepared flour and lastly the whites of the eggs, beaten to a stiff froth; drop this with a tablespoon like small dumplings into boiling lard and fry till done; pile them on a dish, dust over with sugar and serve with snow sauce flavored with wine and a little vanilla.

404. +Cocoanut Fritters.+-- Make a batter the same as for Apple Fritters, stir 1 large cup freshly grated cocoanut into it and finish the same as Apple Fritters. Serve with the following sauce:--Boil 1 cup sugar with cup water till it forms a thread between 2 fingers; remove from fire; beat the whites of 2 eggs to a stiff froth; add the boiling hot sugar syrup slowly, beating constantly with an egg beater; then stir in 3 or 4 tablespoonfuls cocoanut.

405. +Currant Fritters.+-- 2 cups flour sifted with 1 teaspoonful baking powder, tablespoonful dripping or b.u.t.ter, 2 tablespoonfuls sugar, the grated rind of lemon, cup milk, 2 eggs and cup well washed and dried currants; stir dripping and sugar to a cream and add the yolks of 2 eggs; then the sifted flour and milk; the lemon and currants next; add lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon small portions, the size of a walnut, from the mixture, drop them into boiling lard or dripping and fry a light brown and well done; dust them with sugar and serve with a syrup made as follows:--Boil 1 cup sugar with cup water till it begins to turn yellow; then remove from fire, add a little boiling water, stir for a few minutes and serve. These quant.i.ties make 20 fritters.

406. +Walnut Fritters.+-- Break the nuts into small pieces and stir 2 cupfuls into a batter made the same as for Apple Fritters. Or bake the fritters plain, prepare a hard sauce, stir some nuts into it and serve with the fritters. Walnut fritters may be served with wine, hard or fruit sauce, or they may be served dusted with sugar without a sauce.

407. +Omelette Soufle a la vanille.+-- Stir the yolks of 9 eggs with 3 tablespoonfuls sugar to a cream; add a little salt, 1 teaspoonful vanilla extract and 6 macaroons pounded fine; add lastly the whites of the eggs, beaten to a stiff froth; place an omelet or large fryingpan with b.u.t.ter over the fire; when hot put in ? the egg mixture, shake the pan a little to and fro and bake the omelet to a delicate brown; have ready a b.u.t.tered dish, turn the omelet into it, with the brown side up, set in the oven and bake another omelet the same way; lay the omelet on top of the one in dish, with brown side up; then bake the third one; lay it on top of the two and bake the whole 10 to 15 minutes; draw them to the front of oven, sprinkle with sugar and hold a red hot shovel over, to brown the sugar; then remove from oven and serve at once. Omelet souflees should be eaten as soon as done.

408. +Omelette Soufle Confitures.+-- Prepare 3 or 4 omelets the same as in foregoing recipe, spread over each omelet some peach marmalade or fruit jelly, pour over them when done some warm fruit jelly and serve.

409. +Omelette Soufle (with Chocolate).+-- Prepare the omelets the same as in foregoing recipe and sprinkle over each one a tablespoonful grated chocolate.

410. +Omelette Soufle (with Cocoanut).+-- Prepare 3 or 4 omelets the same as in foregoing recipe, lay them in a b.u.t.tered dish on top of one another with thick layers of cocoanut between and bake 10 minutes; dust the souflee with sugar and serve at once.

411. +Rum Or Maraschino Soufle.+-- Melt 2 ounces b.u.t.ter in a saucepan, add 2 tablespoonfuls flour and stir for a few minutes; add 1 cup boiling milk and stir till it forms into a smooth paste; remove it from the fire and set aside; when cold stir 2 tablespoonfuls sugar with the yolks of 6 eggs to a cream and add by degrees the paste and 4 tablespoonfuls rum or maraschino; add lastly the beaten whites of the eggs and bake in a well b.u.t.tered and floured dish hour; serve as soon as baked with lemon cream or wine cream sauce.

412. +Vienna Soufle.+-- Place a saucepan with cup milk, 1 tablespoonful flour and 2 tablespoonfuls b.u.t.ter over the fire and stir till thick; remove from fire and when cold add, alternately, the yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon extract and lastly the whites of the 6 eggs, beaten to a stiff froth; fill this into a well b.u.t.tered and floured dish and bake hour in a medium hot oven; when baked take it from the oven, dust with sugar and serve with raspberry sauce.

413. +Peach Soufle.+-- Pare, quarter and stew 1 dozen large, ripe peaches in cup water and 1 cup sugar; when done press them through a sieve and add a little more sugar if not sweet enough; mix with the yolks of 6 eggs and lastly the beaten whites of the eggs; bake in a well b.u.t.tered dish 40 minutes. Another way is to omit the yolks of the eggs and take only the beaten whites, cherries, huckleberries and blackberries. Currants and raspberries can also be used the same way.

414. +Apricot Soufle.+-- Take a can of California apricots, press them through a sieve, add the syrup and if necessary a little more sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and lastly the beaten whites of the eggs; put this into a b.u.t.tered dish and bake 40 minutes.

415. +Farina Soufle (Vienna art).+-- Put 1 pints milk with 1 tablespoonful b.u.t.ter over the fire; as soon as it boils stir in 6 ounces farina; stir over the fire until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer this paste to a dish; when cold stir pound b.u.t.ter to a cream, add 4 tablespoonfuls sugar, by degrees the yolks of 8 eggs and the farina paste; add lastly the grated rind of 1 lemon and the whites of the eggs, beaten to a stiff froth; fill the mixture into a b.u.t.tered pudding dish and bake hour; serve with fruit or wine sauce.

416. +Farina Soufle (Italian art).+-- Prepare farina the same as in preceding recipe; when cold stir pound b.u.t.ter with 5 tablespoonfuls sugar to a cream; add by degrees the yolks of 9 eggs and the boiled farina; flavor with the rind of 1 lemon; add lastly the whites of the eggs, beaten to a stiff froth; fill a layer, 2 inches thick, into a well b.u.t.tered pudding dish, spread a thick layer of fruit marmalade over it and continue with layers of farina mixture and marmalade till all is used; let the last layer be farina; bake hour and serve with wine cream sauce.

417. +Farina Soufle.+-- Boil 1 cup milk with tablespoonful b.u.t.ter; add slowly 4 tablespoonfuls farina and stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when nearly cold stir tablespoonful b.u.t.ter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 5 eggs and the farina paste; stir each part well before another is added; add lastly the whites of the eggs, beaten to a stiff froth, 1 teaspoonful essence of lemon and finish the same as Almond Souflee; serve either with wine cream or fruit sauce.

418. +Strawberry Soufle.+-- Wash and press through a sieve 1 quart fresh strawberries; mix them with 6 tablespoonfuls sugar and the beaten whites of 6 eggs; fill this into a b.u.t.tered dish, sprinkle with sugar and bake slowly 40 minutes; souflees of any kind of fruit jelly or marmalade are made the same way.

419. +Chestnut Soufle.+-- Put 30 large chestnuts with cold water over the fire and boil 5 minutes; take them from the fire and remove the outside sh.e.l.ls and the brown skins; boil the chestnuts in milk till tender and press them through a sieve; melt tablespoonful b.u.t.ter, add 1 tablespoonful flour and stir for a few minutes over the fire; add cup boiling milk, stir and let it boil up, remove from fire and set aside; when cooled off mix it with the chestnut puree and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the beaten whites of 6 eggs. This souflee may be baked either in paper boxes or in a dish; dust with sugar when ready to serve.

420. +Beignet Soufle.+-- Boil pint milk with tablespoonful b.u.t.ter, 1 tablespoonful sugar and add by degrees, while boiling, 1 cup sifted flour; stir constantly till it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire and set aside to cool; then mix it with 2 whole eggs and the yolks of 2; place a wide saucepan with lard over the fire, drop with a teaspoon small dumplings into the boiling fat and fry them to a delicate brown; drain them on blotting paper, lay them onto a warm dish, dust with sugar and serve at once.

421. +Potato Soufle.+-- Boil 6 large potatoes with the skins in water until done; when cold remove the skins and grate the potatoes on a grater; use only that portion which lies behind the grater and be sure there is 3 cupfuls; then stir 1 tablespoonfuls b.u.t.ter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar and the grated rind of 1 lemon; add cup ground or pounded almonds and 3 tablespoonfuls dry farina; then add the grated potatoes and lastly the whites of the eggs, beaten to a stiff froth; put this mixture into a well b.u.t.tered form and bake 1 hour; serve with the following sauce:--Mix 1 tablespoonful b.u.t.ter with 1 teaspoonfuls cornstarch, add 1 cup boiling water and stir over the fire to a thick, creamy sauce; then add 2 tablespoonfuls sugar, 1 cup sherry wine, a little lemon juice and teaspoonful vanilla; strain through a sieve and serve.

422. +Vanilla Koch.+-- Put 1 cups milk in a saucepan and add 3 tablespoonfuls sugar, the yolks of 6 eggs and 3 teaspoonfuls flour; mix this well together, place the saucepan in a vessel of boiling water and stir over the fire till nearly boiling and thick; remove it from the fire and set saucepan in cold water; when cold mix it with 1 teaspoonfuls vanilla extract and the whites of the 6 eggs, beaten to a stiff froth; fill this into a well b.u.t.tered and floured mould, set in a pan of hot water and bake in a medium hot oven hour, or till done; when ready to serve send to table either in the same dish or turn onto another dish and send claret or strawberry sauce to table with it. Koch of all kinds should be served immediately upon being done.

423. +Cream Koch (boiled).+-- Stir together the yolks of 6 eggs with 6 tablespoonfuls cream and 3 tablespoonfuls flour and lastly the whites of the eggs, beaten to a stiff froth; b.u.t.ter a mould, dust with flour, put in the mixture, cover tightly and place in a vessel of boiling water; boil slowly 1 hour; or place the form in a pan of hot water and bake in the oven; when baked turn the koch onto a dish and serve with fruit or claret sauce.

424. +Nudel Soufle.+-- Boil 1 quart milk with teaspoonful salt and add 2 cups finely cut home-made nudels; continue the boiling for 15 minutes; then pour the nudels into a dish and when cold stir 1 tablespoonful b.u.t.ter to a cream, add alternately the yolks of 6 eggs and 6 tablespoonfuls sugar; also add the grated rind of 1 lemon; then add the nudels by degrees and lastly the whites beaten to a stiff froth; pour this mixture into a b.u.t.tered pudding dish, bake 1 hour and serve in the same dish in which it was baked; either set in a silver dish or fold a napkin around it. For sauce boil cup water, dissolve 1 teaspoonful cornstarch in a little cold water and add it to the boiling water; boil a few minutes; then add 1 cup apple or currant jelly; continue boiling, stirring constantly, till jelly is dissolved; then strain through a sieve, add cup white wine and a little sugar if not sweet enough.

425. +Macaroon Soufle.+-- pound macaroons pounded fine, tablespoonful b.u.t.ter, 3 cups boiling milk and 1 tablespoonful flour; put the b.u.t.ter in a saucepan and when melted add the flour; stir for a few minutes; then add the boiling milk and the macaroons; stir this until it forms a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful b.u.t.ter to a cream and add alternately the yolks of 8 eggs, the macaroon paste and 2 tablespoonfuls sugar; add lastly the whites beaten to a stiff froth; fill this mixture into a well b.u.t.tered form and bake 1 hour; serve with wine cream sauce or without sauce.

426. +Zwieback Koch.+-- Boil 1 pint milk and add 3 ounces rolled zwieback and tablespoonful b.u.t.ter; continue boiling, stirring constantly, until it has formed into a smooth paste; remove from fire and when cold mix with the yolks of 4 eggs, pound grated hazel nuts, cup sugar and lastly the whites beaten to a stiff froth; fill the mixture into a well b.u.t.tered dish and bake hour; when done turn the koch out onto a round dish and pour raspberry sauce over it.

427. +Almond Koch (with Snow Sauce).+-- Melt 1 tablespoonfuls b.u.t.ter and add 4 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till thick and smooth; remove from the fire and add pound finely cut almonds, 1 teaspoonful vanilla extract and the whites of 4 eggs beaten to a stiff froth; put the mixture into a well b.u.t.tered and floured form, cover, set in a vessel of boiling water and boil 1 hour; when done turn the koch onto a warm dish and pour a snow sauce over it, which is made as follows:--Boil cup sugar with cup water until it begins to turn yellow; then remove from fire and stir it slowly into the beaten whites of 2 eggs while stirring constantly with an egg beater; flavor with 1 teaspoonful lemon extract; pour the sauce over the turned out koch, set it for a few minutes in the oven and serve; or the sauce may be served separate with the koch.

428. +Plain Koch (with Strawberry Chaudeau).+-- Melt in a saucepan pound b.u.t.ter and add pound sugar and the yolks of 8 eggs; stir this over the fire till thick and smooth; remove and mix it with the juice and grated rind of 1 lemon, 1 tablespoonful flour and the whites of 4 eggs beaten to a stiff froth; fill this into a well b.u.t.tered and floured pudding dish, cover with a tin plate, set dish in a pan of hot water and bake 1 hour; when done turn the koch onto a dish and pour the following strawberry sauce over it:--Beat the whites of 4 eggs to a froth; press the juice from 1 pint strawberries and put it in a saucepan with cup white wine or the juice of 1 lemon, cup sugar and the yolks of 4 eggs; beat this with an egg beater over the fire till it begins to rise; remove instantly, continue beating for a few minutes longer and add the beaten whites; then pour it over the koch or serve it in a sauce dish; or serve the koch with snow sauce.

429. +Apple Koch; No. 1.+-- Wash and cut 5 medium sized apples into pieces, put them in a saucepan with a little water and boil till tender; press them through a sieve and mix with 4 tablespoonfuls sugar, the yolks of 4 eggs, a little grated orange or lemon peel, cup fine bread crumbs and lastly the 4 whites beaten to a stiff froth; bake in a b.u.t.tered dish 1 hour; when done dust with sugar and serve without sauce.

430. +Apple Koch, No. 2.+-- Pare and cut fine dozen greening or pippin apples, put them in a saucepan with cup white wine, 2 tablespoonfuls sugar and a little lemon or orange peel and let them stew till tender; press through a sieve and set aside to cool; stir the yolks of 4 eggs with 2 tablespoonfuls sugar to a cream and add 2 ounces finely cut citron, 2 ounces grated almonds and 3 tablespoonfuls fine bread crumbs; add the apples and lastly the 4 whites beaten to a stiff froth; fill the mixture into a well b.u.t.tered form, sprinkle with bread crumbs and bake hour.

431. +Apple Koch (with Almonds and Raisins).+-- Mix the yolks of 4 eggs with 3 tablespoonfuls sugar and add 4 tablespoonfuls bread crumbs, 1 cup finely cut apples, 2 ounces finely cut almonds, cup seedless raisins, 2 tablespoonfuls cream and lastly the whites beaten to a froth; bake in a b.u.t.tered dish hour; when done turn the koch onto a dish; put 1 cups claret with 3 tablespoonfuls sugar, a piece of cinnamon, a little lemon peel and a few cloves over the fire; let it boil up, strain and pour over the koch.

432. +Jelly Koch.+-- Stir 2 tablespoonfuls sugar with 1 tablespoonful b.u.t.ter to a cream and add by degrees cup raspberry, currant, apple or quince jelly; continue stirring until well mixed; then add gradually the yolks of 4 eggs and lastly the whites beaten to a stiff froth; bake in a b.u.t.tered form hour and serve turned onto a dish dusted with sugar. If this koch is to be boiled take the yolks of 5 eggs and the whites of 2; in serving pour a wine cream sauce around it.

433. +Cream Koch.+-- Put in a saucepan 1 cups milk, the yolks of 6 eggs, cup sugar, 3 teaspoonfuls flour and stir over the fire till nearly boiling; remove it, set saucepan in a pan of cold water and stir till cold; then mix it with the whites beaten to a stiff froth; fill into a well b.u.t.tered pudding dish, sprinkle over some sugar and finely chopped almonds and bake 20 minutes.

434. +Cream Koch (with Sponge Cake).+-- Spread 8 small slices of sponge cake with quince, apple or currant jelly, put 2 together, cut them through the center and lay into a b.u.t.tered dish; pour over a little cherry, Madeira or fruit syrup; pour over it a cream koch the same as in foregoing recipe, sprinkle with sugar and bake about 10 minutes. Or dip the cake into the syrup of preserved fruit--either peaches or cherries--and lay some fruit over it; then cover with same cream and bake 15 minutes.

435. +Almond Koch.+-- Stir 1 tablespoonfuls b.u.t.ter with 4 tablespoonfuls sugar to a cream and add the yolks of 6 eggs and 4 ounces finely chopped blanched almonds; add lastly the beaten whites of 4 eggs and teaspoonful vanilla; b.u.t.ter a small form, sprinkle with flour, put in the above mixture, cover and set the form in a vessel of boiling water; boil gently 1 hour; when done turn the koch onto a dish and serve with strawberry sauce.

436. +Nudel Koch.+-- Prepare a nudel dough from the yolks of 2 eggs, a pinch of salt and sufficient flour to form a stiff paste; roll out, cut them fine and boil in cream or milk till tender and thick; then set aside to cool; stir 4 tablespoonfuls sugar with 1 tablespoonful b.u.t.ter to a cream and add by degrees the yolks of 5 eggs and the grated rind and juice of 1 lemon; add gradually the nudels and lastly the beaten whites of 3 eggs; put this into a well b.u.t.tered form and bake hour; serve with fruit or wine sauce or snow sauce.

437. +Nudel Koch (boiled).+-- b.u.t.ter a pudding form, sprinkle with bread crumbs and lay thin slices of citron all around the form; prepare the nudels the same as in foregoing recipe, add some finely cut citron and put them in the form; boil slowly 1 hour; when done turn the koch onto a dish, sprinkle with sugar, hold a red hot shovel over and pour over the juice of 1 orange; serve with wine cream sauce.