Chapter VI: Part 6

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, 1/2 cup seedless raisins, 2 tablespoonfuls cream and lastly the whites beaten to a froth; bake in a buttered dish 3/4 hour; when done turn the koch onto a dish; put 1-1/2 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 butter to a cream and add by degrees 1/2 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 buttered form 3/4 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 1-1/2 cups milk, the yolks of 6 eggs, 1/2 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 buttered 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 buttered 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 1-1/2 tablespoonfuls butter 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 1/2 teaspoonful vanilla; butter 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 butter 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 buttered form and bake 3/4 hour; serve with fruit or wine sauce or snow sauce.

437. +Nudel Koch (boiled).+-- Butter 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.

438. +Nut Koch, No. 1.+-- Melt 1 tablespoonful butter in a small saucepan and add 3 tablespoonfuls sugar and the yolks of 6 eggs; stir this constantly over a slow fire till thick; remove from fire and when cold mix it with 3 tablespoonfuls almond paste and the whites beaten to a stiff froth; butter a pudding form and dust with flour; set the form in a deep pan of boiling water, cover and set in a medium hot oven to bake 1 hour; serve with the following sauce:--Place a saucepan with 1-1/2 cups white wine, 4 tablespoonfuls sugar and 3 eggs over the fire; beat constantly with an egg beater until it begins to rise; remove instantly, set saucepan for a few minutes in cold water and continue the beating; then pour the sauce in a sauciere and serve. If almond paste is not handy a small cup of almonds grated on a nutmeg grater may be used.

439. +Nut Koch, No. 2.+-- Melt 1-1/2 tablespoonfuls butter and add the yolks of 8 eggs and 3 tablespoonfuls sugar; stir this over the fire till thick; remove it from the fire and mix with 1/4 pound finely cut hazel or walnuts, 2-1/2 tablespoonfuls fine bread crumbs which have been wet with 3 tablespoonfuls cream or milk and lastly the 8 whites beaten to a stiff froth and mixed with 2 tablespoonfuls powdered sugar; butter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover and set in a vessel of boiling water (the water should reach half way up the form) and boil 1 hour; serve with the following sauce:--Beat the whites of 3 eggs to a froth; let 3/4 cup fruit syrup or jelly get boiling hot and add it slowly to the beaten whites, beating constantly with an egg beater; when the pudding or koch is turned out onto a dish pour the sauce around it and serve at once.

440. +Rice Koch.+-- Soak 3 tablespoonfuls rice for 2 hours in cold water, drain and dry it on a sieve; then pound it fine and boil in 1 pint cream or milk until thick; when cold stir 1 tablespoonful butter to a cream with 2 tablespoonfuls sugar and add by degrees the yolks of 4 eggs, the rice, 1 tablespoonful rum, the rind of 1 lemon, 2 tablespoonfuls finely cut citron and lastly the whites, which must be beaten to a stiff froth; butter a pudding form, sprinkle with fine bread crumbs, fill it with the rice mixture, close the form tightly and boil 1-1/2 hours; or set the form in a pan of hot water in the oven and bake 1 hour; serve with fruit sauce.

441. +Vanilla Almond Koch.+-- Stir 3 tablespoonfuls sugar with the yolks of 5 eggs to a cream and add 2 tablespoonfuls fine bread crumbs, 2 tablespoonfuls almond paste, 1 tablespoonful melted butter, 1 teaspoonful vanilla and lastly the whites beaten to a stiff froth; fill this into a well buttered and floured form, cover, set in a pan of hot water and bake 1 hour; when done turn the koch onto a warm dish, pour over some rum, light it and bring to table in a blaze; send hard sauce to table with it. This koch may also be boiled on top of stove.

442. +Koch (with Orange Chaudeau).+-- Melt in a small saucepan 2 ounces butter and add 3 tablespoonfuls sugar and the yolks of 5 eggs; stir this over a slow fire till thick and smooth; remove and mix it with 1/4 pound finely grated or pounded nuts, 2 tablespoonfuls finely cut citron, the grated rind of 1 lemon and 1/2 ounce finely cut candied orange peel; add lastly the whites of 4 eggs beaten to a stiff froth and finish the same as Nut Koch.

443. +Orange Chaudeau.+-- Put the juice of 3 oranges and 1 lemon with 1/2 cup water in a saucepan and add 4 tablespoonfuls sugar and the yolks of 4 eggs; beat this over the fire with an egg beater till nearly boiling; remove, stir for a few minutes longer and serve either in a sauciere or pour it over the turned out koch. If liked a little rum may be added to the chaudeau. It is then called Punch Chaudeau.

444. +Koch (with Nut Cream).+-- Melt 2 ounces butter and add the yolks of 5 eggs and 2 tablespoonfuls sugar; stir over the fire till thick; remove and mix it with 1/4 teaspoonful cinnamon, a pinch of cloves, the grated rind of 1 lemon and 1-1/2 tablespoonfuls bread crumbs wet with 2 tablespoonfuls rum or Cognac; remove the shells from 1/4 pound hazel nuts or walnuts and grate the kernels on a nutmeg grater; add them to the above mixture with the whites of 3 eggs beaten to a stiff froth and finish the same as in foregoing recipe; serve with the following cream:--Grate 2 ounces almond, hazel or walnuts on a nutmeg grater, put them into 1 pint boiling cream or milk, cover and let it stand till cold; then strain through a fine sieve; put the milk in a saucepan with the yolks of 5 eggs and 2 tablespoonfuls sugar; stir this with an egg beater over the fire till nearly boiling; remove instantly, continue the stirring for a few minutes longer and either pour it over the koch or serve in a sauciere.

445. +Koch (with Chocolate Beguss).+-- Melt 1 tablespoonful butter and add 3 tablespoonfuls sugar and the yolks of 5 eggs; stir this over the fire till thick and smooth; remove and set aside to cool; soak 2 milk rolls without the crust in milk or cream; when soft put them with the milk over the fire and boil and stir till it forms into a smooth paste; remove from fire and when cold mix it with the above egg mixture; add 1 cup grated nuts and lastly the whites beaten to a stiff froth; put the mixture into a well buttered and floured dish; cover and set the dish into a deep pan of hot water, set in a hot oven and bake 1 hour; when done turn the koch onto a round dish and pour the following sauce over it:--Boil 1/4 pound grated chocolate with 1-1/2 cups water and 1/2 cup sugar for 10 minutes; or boil 3/4 cup sugar with 1/2 cup water until it begins to get light brown; take from the fire, let it stand for a few minutes and then pour it over the koch.

446. +Beignets of Buns.+-- Take some long baker's buns (ones which are a day or 2 old are the best), cut them into halves, dip each half separately into cold milk and lay them on a dish; mix 1 cup sifted flour with 1/8 teaspoonful salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; add lastly the 2 whites beaten to a stiff froth; put a large fryingpan with 1 tablespoonful lard and butter over the fire; when hot dip each half of bun into the batter, lay them in the pan and fry on both sides to a fine brown color; serve on a long dish; dust with sugar and lay 1 spoonful stewed fruit--such as plums, cherries, apples, huckleberries or stewed gooseberries--or some fruit jelly over each one.

447. +Beignets of Zwieback.+-- Lay 1 dozen round zwiebacks on a long dish, pour over some cold milk and let them lay until they begin to get soft; dip each one separately into a batter, the same as Beignets of Buns; fry in 1/2 lard and 1/2 butter on both sides to a light brown color, dust with sugar and serve with fruit or snow sauce.

448. +Poor Knights (Arme Ritter).+-- Cut a long loaf of bread (2 days old) into slices 1/4 inch thick, dip each slice into cold milk, lay them on a dish on top of one another, pour a little milk over the whole and let them lay for 10 minutes; beat up 3 eggs with 3 tablespoonfuls milk, dip each slice into the beaten eggs and then fry in 1/2 butter and 1/2 lard in a fryingpan to a light brown on both sides; serve on a hot dish dusted with sugar. Stewed or preserved huckleberries may be sent to table with it or poured over the bread. Jellies of fruit or marmalade may also be served with it.

449. +Apple Beignets.+-- Pare and core with an apple corer 1/2 dozen large apples, cut them into slices 1/2 inch in thickness, put them in a dish, sprinkle over some sugar, a little cinnamon and pour over 1 glass rum; let them lay for 2 hours, tossing them up now and then; shortly before serving wipe dry, dip them in a batter, the same as Beignets of Buns, and fry in boiling lard to a light brown color; serve them piled up on a dish, dusted with sugar, and serve with wine or snow sauce; or send to table without sauce.

450. +Poveison.+-- Cut a loaf of French bread which is 2 days old (after the crust has been removed) into slices about 1/2 inch in thickness; stew 1 pound dry prunes with a piece of cinnamon and a little sugar and lemon peel; when done drain them on a sieve, remove the pits and boil the liquor down to 1/2; chop the plums fine and mix them with the liquor; add a little more sugar; spread this plum marmalade a finger thick on one side of each slice of bread, dip them separately into milk, lay onto a dish and let them lay 1/2 hour; then dip them into beaten egg and fry in boiling lard; when they are all fried dust them with powdered sugar and a little cinnamon; arrange them on a dish with a napkin under and serve hot. The poveison may also be dipped first in beaten eggs and then in bread crumbs. In place of plums any kind of fruit or marmalade may be taken, but it must be thick.

451. +Poveison of Pineapple.+-- Prepare the bread the same as in foregoing recipe, spread one side of the slices with a thick layer of pineapple marmalade and finish the same as in preceding recipe.

452. +Beignets a la Marie-Louise.+-- Prepare a biroche dough (as in No. 773), roll it out 1 inch thick, cut into rounds and brush half of them over with beaten eggs; put in the center 1 teaspoonful peach or apricot marmalade, cover them with the remaining rounds and press the edges together; cut them out again with a cutter a little smaller than the first one, let them lay on a floured board with a floured napkin under them and set in a warm place for about 1 hour to rise; shortly before serving fry in boiling lard to a light brown color, lay them on a soft cloth, to absorb the fat, and serve with fruit sauce.

453. +Beignets de creme a la francaise.+-- Beat up 3 whole eggs, the yolks of 6 and add 2 tablespoonfuls sugar, 3/4 cup cream or milk and a little vanilla; put this into 6 buttered cups, set them in a pan of water, cover and bake till firm; remove them from oven and when cold turn them out and cut each one into 3 slices; lay them onto a tin pan, cut a round piece out of the center and fill up the hole with warm marmalade; when cold dip the beignets first into pounded macaroons, then in beaten egg, then in fine bread crumbs and fry in boiling lard to a light brown; serve on a napkin dusted with sugar and send either a snow, vanilla or caramel sauce to table with them.

454. +Peach Beignets.+-- Pare and cut into halves 1 dozen large peaches, sprinkle over 1/2 cup sugar and pour a glass of Cognac or white brandy over them; cover and let them stand about 2 hours; shortly before serving lay them in rows upon a clean cloth and press another cloth lightly upon them to absorb the moisture; have ready a batter, dip each one separately into it and fry in boiling lard to a light brown color; lay them onto blotting paper, to absorb the fat, dust with powdered sugar and serve with the following sauce:--Heat the peach syrup to boiling point; beat the whites of 3 eggs to a stiff froth, add slowly the hot syrup, beating constantly, and serve.

455. +Batter for Beignets.+-- Mix 1 cup sifted flour with a little salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; beat the 2 whites to a stiff froth; then add the batter slowly to the whites, beating constantly; it is then ready for use.

456. +Pineapple Beignets.+-- Pare a small, ripe pineapple, cut into very thin slices and remove the hard part in center with a cutter or apple corer, so they have the shape of rings; dip the rings first into sugar, then in batter and fry in boiling lard; lay them on paper or soft cloth, to absorb the fat, dust with sugar and serve with orange snow sauce made as follows:--Put the juice of 3 oranges with 1/2 cup sugar over the fire to boil for 5 minutes and add a little grated rind; have the whites of 3 eggs beaten to a stiff froth, add the hot orange syrup slowly, beating constantly, and serve; or the beignets may be served without sauce or brushed over with orange glaze. Oranges may be used instead of pineapples.

457. +Beignets of Nudels.+-- Prepare nudels from 2 eggs; cut fine and boil them in 3 cups milk with 1/2 tablespoonful butter and 2 tablespoonfuls sugar until thick; spread them 1/4 inch in thickness onto buttered tins and when cold cut them into rounds with a biscuit cutter or small wineglass; spread 1 side with marmalade or jelly, lay 2 and 2 together and dip them in beaten eggs and fine zwieback or bread crumbs; fry in boiling lard and serve on a napkin dusted with sugar.

458. +Beignets a la polonaise.+-- Bake 1/2 dozen small, thin pancakes, put them on paper and cover each cake with the following cream:--Put in a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3 eggs, a pinch of salt, 1-1/2 tablespoonfuls sugar, a teaspoonful butter and a little vanilla; stir this over the fire till it begins to boil; remove from the fire and when cold spread it over the pancakes; roll them up, cut into 2 pieces, press the edges together, dip each in egg and bread crumbs and bake in boiling lard; serve on a napkin dusted with sugar and send fruit sauce to table with them. They may also be dipped into batter and then fried.

459. +Pannequets a la royale.+-- 1/2 pound sifted flour, 5 ounces melted butter, 6 eggs, 1-1/2 cups cream or milk, 1/8 teaspoonful salt and 2-1/2 tablespoonfuls sugar; stir the 6 yolks, sugar and salt together and add slowly the melted butter, flour and the lukewarm cream; add lastly the 6 whites beaten to a stiff froth; bake this mixture into small pancakes the size of a saucer, spread them with fruit marmalade or jelly, roll them up, lay them together in squares, sprinkle with sugar and hold a red hot shovel over to glaze; arrange them on a dish in two rows over each other and serve with sabayon of oranges or wine chaudeau. These pancakes may be served with any kind of sweet sauce. Stewed fruit may also be laid in center of dish and the pancakes laid around it.

460. +Pannequets a la vanille.+-- Prepare some pancakes the same as in Pannequets Meringues, spread over boiled cream, roll each one up separately, cut them into two pieces, arrange them onto a round dish in a circle, sprinkle over some sugar and pounded macaroons and let them heat through slowly in the oven; serve with vanilla sauce.

461. +Pannequets Meringues.+-- Mix 1/2 cup sifted flour with 1/2 cup cream and add a pinch of salt, 2 whole eggs, the yolks of 6, 1-1/2 tablespoonfuls sugar, 2 ounces finely pounded macaroons and 1 pint rich, sweet cream; mix all the ingredients well together and bake 1/2 hour before serving thin pancakes from this in an omelet pan; lay the pancakes on a round dish and spread over each a layer of cream the same as Beignets a la polonaise; put the cakes on top of one another; beat the 6 whites to a stiff froth, mix with 1/2 cup powdered sugar and spread this meringue all over the cakes; set dish in oven for a few minutes; put little bits of bright jelly on top and serve without sauce.

462. +Plain Omelet.+-- 3 eggs, 3 spoonfuls, 1/4 teaspoonful salt and a pinch of white pepper; stir yolks, pepper, salt and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, beating constantly; put a large frying or omelet pan over the fire with 1/2 tablespoonful butter; when hot pour in the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet to keep it from burning on the bottom; when done slip the knife under one side of the omelet and double it over; slip it onto a warm plate and set for 2 minutes in a hot oven; serve at once.

463. +Rum Omelet.+-- Prepare an omelet the same as in foregoing recipe; when it comes from the oven dust thickly with granulated sugar; pour 4 tablespoonfuls best rum into a cup, light it with a match and pour while burning over the omelet; serve at once; as a dessert sufficient for 3 persons.

464. +Strawberry Omelet.+-- Wash and drain in a colander 1 pint strawberries, put them in a dish with 1/2 cup sugar and set aside until omelet is made. Ingredients for the omelet:--6 eggs, 1 tablespoonful cornstarch mixed with 1/4 teaspoonful baking powder, 1/2 teaspoonful salt, 1/2 tablespoonful melted butter and 1 cup milk; stir the yolks, salt, flour, powder and milk together; beat the whites to a stiff froth and add the above mixture slowly to them, stirring constantly; put a large frying or omelet pan with 1/2 tablespoonful butter over the fire; when hot pour in 1/2 the omelet mixture; do not stir, but as the eggs set slip a broad-bladed knife under the omelet, to prevent burning on the bottom, and shake the pan to and fro; when the underside is a light brown set pan with omelet for a few minutes in oven; then scatter 1/2 the strawberries over the surface; slip the broad-bladed knife under one side of omelet and double in two, inclosing the fruit; dust over the top with powdered sugar and let it remain in oven till the next one is baked the same way; then serve at once; sufficient for a family of 6 persons.

465. +Huckleberry Omelet+ is made the same way as Strawberry Omelet. Omelets of blackberries, peaches, stewed or preserved fruit, such as cherries, plums, etc., are also made the same way.

466. +Orange Omelet.+-- Prepare an omelet the same as for Strawberry Omelet; pare and cut fine 4 oranges, remove pits and white skin, mix the pulp of oranges with sugar and finish the same as Strawberry Omelet.

467. +Jelly Omelet+ is made the same way as Strawberry Omelet, using jelly instead of strawberries.

468. +Omelette a la francaise.+-- Break 6 eggs into a kettle, beat them with an egg beater until they foam and add 1 teaspoonful salt and a little pepper; place a large frying or omelet pan with 1 heaping tablespoonful butter over slow fire; as soon as butter is hot pour in the eggs and draw them with a spoon slowly from the side of pan to the center; when nearly thick let it stand for a few minutes without stirring and let it get on the underside a light brown; fold it over from both sides and turn onto a dish with the folded side underneath. Some finely minced chives or parsley may be mixed into the eggs before baking.

CHARLOTTES.

469. +Charlotte of Apples, No. 1.+-- Pare and quarter 10 good sized apples (greening or pippin) and cut each quarter into slices; put them in a saucepan with 2 tablespoonfuls butter, 6 tablespoonfuls sugar and the grated rind of 1/2 orange or 1 lemon; cover and let them stew till apples are soft, but not broken; then add 1/2 cup currant or apple jelly, 1/2 cup seedless raisins, the same quantity of currants, 2 tablespoonfuls finely cut citron and a little finely cut candied orange peel; cut a large, stale loaf of bread into thin slices about 1/8 inch thick; cut each slice into rounds with a cake cutter or with the cover of a baking powder box, dip each round piece with one side into melted butter and fit them neatly in the bottom and sides of a 2-quart pudding dish with the buttered side towards the dish; lay the rounds so that they lap over one another; then fill the dish with the apples; cover them with a layer of the round pieces of bread with the buttered sides towards the apples; bake in a medium hot oven 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.

470. +Charlotte of Apples, No. 2.+-- Cut 1/2 pound rye bread or pumpernickel into thin slices and dry them in the oven; then roll them fine on a pastry board with a rolling pin and mix with 1/2 cup melted butter, 1/2 cup sugar and 1/2 teaspoonful cinnamon; press this into the bottom and on the sides of a pudding dish in such a way that the inside has a complete lining of bread; fill it with apples prepared the same as in foregoing recipe; cover with a thin layer of bread crumbs and bake 40 minutes; when done turn the charlotte onto a dish, dust with sugar and serve with fruit sauce. Some of the sauce may be poured over the charlotte before sending to table.

471. +Charlotte of Peaches.+-- Line a form with bread the same as Charlotte of Apples, No. 1; pare and cut into halves 15 ripe peaches; dissolve 1 pound sugar in 1 cup cold water, place it over the fire and boil 5 minutes; add the peaches and boil about 6 minutes; take them out and set aside to cool; add to the syrup 1/2 cup apple jelly and boil 10 minutes longer; when cold put the peaches into the form, pour over 1/2 the syrup, cover neatly with bread and bake 40 minutes; when done turn the charlotte onto a dish, pour the remaining syrup over it and serve at once. Charlottes may be made of all kinds of preserved fruits, such as peaches, cherries, apricots, pears or plums.

472. +Charlotte of Cherries.+-- Remove the pits from 2 pounds cherries; dissolve 1 pound sugar in 1 cup cold water and boil 5 minutes; put in the cherries and boil 3 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside; line a form with bread the same as Charlotte of Apples, put in the cherries, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn onto a dish; add to the remaining syrup 1 glass brandy and pour it over the charlotte.

473. +Charlotte of Currants.+-- Remove 1 pound currants from their stems and add 1 pound raspberries; wash and put them with 1-1/2 cups sugar into a dish and let them stand for 1 hour; line a form with bread the same as Charlotte of Apples, put in the fruit, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish, dust with powdered sugar and serve.

474. +Charlotte of Pineapple.+-- Line a form with bread the same as Charlotte of Apples, No. 1; pare and cut into fine pieces 1 large pineapple; boil 1 pound sugar with 1 cup water, add the pineapple and boil 20 minutes; remove the fruit with a skimmer, boil the syrup a little longer and then set aside to cool; put the pineapple in the form with 2 tablespoonfuls crab apple jelly laid in small pieces between, pour over a little of the syrup, cover with bread and bake 40 minutes; when done turn the charlotte onto a dish and pour the remaining syrup over it.

475. +Charlotte a la polonaise.+-- Cut a large stale sponge cake into slices 1/2 inch in thickness and pour over each slice a little maraschino or Madeira wine; spread the bottom slice thickly with cream frangipane (see Cream), lay over this another slice, spread again with cream and continue until the cake has its original form again; set the cake onto a dish; beat the whites of 6 eggs to a stiff froth, spread it on thickly over the cake, dust with powdered sugar and set for a few minutes in a cool oven; serve with sabayon sauce made as follows:--Place a saucepan over the fire with 1/2 cup sugar, 1/2 bottle Rhine wine, the peel and juice of 1 lemon, 1/2 teaspoonful cornstarch, 1 whole egg and the yolks of 3; beat this with an egg beater over the fire till nearly boiling; remove instantly, continue the beating for a few minutes longer, pour the sauce into a sauciere and serve with the charlotte.

476. +Charlotte Russe, No. 1.+-- Cover the bottom of a round form with white paper; split and trim 1 pound lady fingers and fit them neatly in the bottom and sides of form; whip 1 quart cream to a stiff froth and add 5 tablespoonfuls powdered sugar and 1-1/2 teaspoonfuls vanilla extract; fill cream into the form, cover with the cakes laid close together and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish, remove the paper and serve.

477. +Charlotte Russe, No. 2.+-- Boil 3 cups milk with a pinch of salt, 1/2 tablespoonful butter and 1/2 cup sugar; mix 4 tablespoonfuls cornstarch with 1 cup cold milk; stir this into the boiling milk and continue boiling for a few minutes; remove from the fire; beat up the yolks of 4 eggs and mix them with the cornstarch; when nearly cold beat the whites to a stiff froth, stir them lightly through the custard and flavor with 1-1/2 teaspoonfuls vanilla; put a round piece of paper in the bottom of a mould; then line the bottom and sides with lady fingers, fill in the cold custard, lay the cakes closely together on top and set on ice till wanted; when ready to serve turn the charlotte russe onto a glass dish and serve with vanilla sauce.

478. +Charlotte a la russe.+-- Cover the bottom of a round form with white paper and line the inside of it with sponge cake; cut the cake for the bottom into 3-cornered pieces, lay them with the points towards the center and let them lap over on one another; cut the pieces for the sides as long as the height of form and about 1-1/2 inches wide; cut them a little slanting on one side towards the top, fit them in firmly close to one another and fill the form with the following cream:--Soak 1 ounce gelatine in a little cold water; place a saucepan with 1 pint milk, the yolks of 6 eggs, 1 small cup sugar and 2 teaspoonfuls vanilla over the fire and stir till nearly boiling; remove from the fire, add the gelatine and stir till cold; when it begins to thicken add 1 pint whipped cream and finish the same as in foregoing recipe. If cream is not handy beat the 6 whites to a stiff froth and add them instead of it.

479. +Charlotte a la russe (with preserved or stewed Pears).+-- Prepare the milk with gelatine and cream the same as in foregoing recipe; cover the bottom of a round deep dish with preserved or stewed pears, also lay some pears on the side of form, pour in the milk mixture and set on ice till cold; when ready to serve beat the whites to a stiff froth and add 2 tablespoonfuls sugar and 1/2 teaspoonful vanilla; turn the charlotte onto a dish and spread the beaten whites over it; serve with cold strawberry sauce. This may be made of preserved peaches, apricots or any other kind of fruit in the same manner.

480. +Snow Eggs.+-- Beat the whites of 6 eggs to a stiff froth and add 3 tablespoonfuls powdered sugar; put a wide saucepan with milk and 1 tablespoonful sugar over the fire; as soon as the milk boils set with a tablespoon large oval-shaped dumplings from the mixture into the milk, draw saucepan to side of stove, cover and let it stand for a few minutes; then turn them over, let the milk come to a boil again, draw it to the side and cover; after a few minutes transfer the dumplings with a skimmer to a sieve and set aside to cool; prepare a creme francaise au chocolat or vanille (see Cream) in a plain form; when cold turn the cream onto a dish, lay the snow eggs in a circle around it and serve with vanilla sauce.

RICE PUDDINGS AND DISHES MADE OF RICE FOR DESSERT.

481. +To Prepare Rice Flour.+-- Pick out all the yellow kernels of a quantity of rice and wash it several times in warm water, rubbing it well between the fingers; drain the water off and pour boiling water over it; let it stand until nearly cold; then pour it into a colander and pour cold water over it; when well drained rub the rice between a towel, spread out on shallow tin pans or on thick brown paper and let it dry in a lukewarm oven; when completely dry pound it to a powder in a wedged wooden mortar; it may then be put away in jars for use; or pound the rice while wet, then dry and rub it through a sieve. Another way is to grind the rice in a coffee mill.

482. +Rice Beignets.+-- Wash 1/2 pound rice, put it with cold water over the fire and boil for a few minutes; drain in a colander and rinse with cold water; return the rice to saucepan and add 5 cups milk, 4 tablespoonfuls sugar, 1/2 tablespoonful butter and 1/2 teaspoonful salt; boil until tender; then mix it with 3 well beaten eggs; spread it evenly a finger thick onto buttered tin pans and set aside; when cold cut the rice into rounds or square pieces, dip them in beaten egg and bread crumbs and fry in boiling lard; serve with wine or fruit sauce. Some finely chopped almonds may be boiled in the rice.

483. +Rice Pears.+-- Parboil 1/4 pound rice in water, drain in a colander and rinse with cold water; return it to the saucepan, add 1 pint milk, a little salt, 2 tablespoonfuls sugar, 1 tablespoonful butter, a little grated lemon peel and boil slowly till done; remove the rice from the fire; when cooled off add the yolks of 3 eggs and 1 tablespoonful finely chopped almonds; spread this rice onto a long dish and when cold divide it into equal parts with a spoon the size of an egg; form them into the shape of a pear and press a preserved cherry or a little marmalade in the center of each; roll them first into fine bread crumbs, then into the beaten white of egg; then roll again in the bread crumbs and fry them a light brown in boiling lard; put a small piece of cinnamon in the end of each piece, to form the stern, and serve hot with wine sauce.

484. +Rice Beignets (with Chocolate).+-- Prepare 1/2 pound rice the same as in foregoing recipe without the butter and add while hot 1/4 pound grated chocolate; spread the mixture evenly a finger thick onto buttered tins and when cold cut it into small rounds with a wineglass; dip them into beaten egg and bread crumbs and fry in boiling lard; dust them with sugar and serve without sauce.

485. +Rice Boiled with Raisins.+-- Place a saucepan with 1 cup rice over the fire, cover with cold water and boil for a few minutes; drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 quart milk, 1/2 teaspoonful salt, 1 tablespoonful sugar and boil 20 minutes; then add 1/4 pound well cleansed seedless raisins and boil till done; serve dusted with sugar; or boil the rice in water instead of milk, add very little sugar, the raisins and a little salt and serve with meat.

486. +Rice Coteletten.+-- Boil 3/4 pound rice in water 5 minutes, drain in a colander and rinse with cold water; return it to the fire and boil in milk with a little salt till tender and thick; when cold mix it with 2 eggs and 2 ounces melted butter; form the rice into cotelettens, brush over with egg, sprinkle with fine bread crumbs and fry in 1/2 butter and 1/2 lard a light brown; dust them with sugar and serve with stewed fruit. If the cotelettes are to be sweet add some sugar, finely chopped almonds, the grated rind of 1 lemon, a little rum or rose water and fry the same way as above recipe; served with wine, lemon, cream, chocolate or fruit sauce.

487. +Rice a la Creole.+-- Parboil 1/2 pound rice in water and drain and rinse with cold water; boil it in 1-1/2 quarts sweet cream or milk and a little salt; when done sweeten with 2 tablespoonfuls sugar and flavor with 1 teaspoonful vanilla extract; in the meantime put 2 tablespoonfuls sugar in a pan and let it roast to a caramel, stirring constantly; dissolve it with a little water; add this to the rice, put on a round flat dish, sprinkle with sugar and hold a red hot shovel over for a few minutes to glaze it.

488. +Lemon Rice.+-- Place a saucepan with 1/2 cup rice over the fire, boil 5 minutes and drain and rinse with cold water; return the rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil until tender; when done add 2 tablespoonfuls sugar; put it into a blanc-mange mould and let it stand till cold; peel a lemon very thin, cut the peel into shreds about 1/2 inch in length and as fine as possible, put them into a saucepan, cover with water and boil 1/2 hour, changing the water 3 times; lest they should be bitter pour about 1 teacupful fresh water upon them; squeeze and strain the juice of the lemon, add it with 1 cup sugar to the water and shreds and let it stew gently for 1/2 hour; then set aside to cool; having turned out the jellied rice into a glass dish, pour the syrup gradually over it, taking care that the little shreds of the peel are equally distributed over the whole.

489. +Rice a la francaise.+-- Put 1/2 pound well washed rice over the fire with cold water, boil 3 minutes, drain in a colander and rinse with cold water; return the rice to saucepan, add 5 cups milk, 1/2 teaspoonful salt, 1/2 tablespoonful butter and boil till nearly done; then add 8 finely pounded bitter macaroons, 2 tablespoonfuls finely cut candied orange peel, 1/2 cup preserved cherries freed from the pits and cut fine and a little orange water; put the rice when done on a round flat dish, sprinkle with sugar, hold a red hot shovel over to glaze and serve with wine sauce.

490. +Rice Cherry.+-- Prepare 1 quart cherry sauce as follows:--Boil 1 pound sour cherries in 1 quart water, crack some of the stones so as to obtain the flavor from the pits and add a piece of cinnamon, the peel of 1 lemon, 1/2 pint wine and a few pounded bitter almonds; sugar to taste; when done stir it through a fine sieve, return the sauce to saucepan and add 1/2 pound rice which has been previously well washed and boiled in water with a little salt for 5 minutes; then drain and rinse with cold water; boil the rice in the cherry sauce till tender; remove from the fire, mix it with the yolks of 6 eggs and when cold add the whites beaten to a stiff froth; rinse out a mould with cold water, sprinkle the inside with granulated sugar, fill in the rice and set it on ice for 2 hours; then serve with or without sweet cream or vanilla sauce.

491. +Poor Man's Rice Pudding.+-- Place a saucepan with 3 tablespoonfuls rice and cold water over the fire, boil 5 minutes, drain the rice in a sieve and rinse with cold water; put the rice in a pudding dish with 1 quart milk, 1/2 teaspoonful salt, 3 tablespoonfuls sugar and 1 teaspoonful essence of lemon; bake in a slow oven till the rice is real soft and serve when cold.

492. +Rice Custard Pudding.+-- Place in a saucepan 3-1/2 tablespoonfuls rice, cover with cold water, boil 5 minutes, drain in a colander and rinse with cold water; return it to saucepan, add 1 pint milk, 1/2 teaspoonful salt and boil till tender; when cold mix it with 3 well beaten eggs, 3 tablespoonfuls sugar, 1 pint milk and a teaspoonful of lemon essence; put this into a pudding dish, lay 1 tablespoonful butter in small bits on top of it, grate nutmeg over and bake till the custard is set; 1/2 cup seedless raisins may be added to the pudding if liked; serve without sauce.

493. +Rice Pudding (Minutatim).+-- Place a saucepan with 1/4 pound rice covered with cold water over the fire, let it boil a few minutes, pour into a colander and rinse with cold water; return rice to saucepan, add 1 pint milk, 1/2 teaspoonful salt, 1/2 tablespoonful butter and boil slowly till tender; transfer the rice to a dish and when cold mix it with 2 tablespoonfuls sugar, 1/2 cup milk, the finely chopped peel of 1 lemon, the yolks of 3 eggs and lastly the whites beaten to a stiff froth; butter some small cups or moulds, line them with a few pieces of citron cut into small, thin slices, fill the cups 3 parts full with the rice mixture and bake in the oven; when done turn them onto a long dish, with a little jelly onto each one, and serve with lemon or fruit sauce.

494. +Rice Snowballs.+-- Put 1 cup rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1 quart milk, a little butter, 2 tablespoonfuls sugar, 1/2 teaspoonful salt and boil slowly till tender; add a flavoring of essence of almonds; when the rice is done put into teacups and let it remain till cold; then turn the rice out in a glass dish, pour over a cold custard and on the top of each ball place a small piece of bright colored preserves or jelly. NOTE.--The custard may be served separate in a saucer with the balls, but the flavoring of it should correspond with the rice. Vanilla or lemon essence may be used instead of almond.

495. +Cold Rice Flour Pudding.+-- Let 1-1/2 pints milk come to a boil, add 4 tablespoonfuls rice flour, mix with 1/2 pint cold milk and stir for 10 minutes over the fire; beat up the yolks of 5 eggs and add them with 2 tablespoonfuls orange water to the rice mixture; add lastly the whites beaten to a stiff froth; rinse out a mould with water; sprinkle with coarse sugar, pour in the pudding and put the form either on ice or in cold water; when cold turn it onto a dish and serve with fruit sauce.

496. +Rice Souflee.+-- Place a saucepan with 1 cup milk and 1/2 tablespoonful butter over the fire; when it boils mix 1 cup rice flour with milk, add it to the boiling milk and stir constantly; continue stirring until it forms into a smooth paste and loosens itself from the bottom of saucepan; transfer the rice mixture to a dish to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the rice paste; add lastly the grated rind of 1 lemon and the 5 whites beaten to a stiff froth; pour the whole into a buttered souflee or pudding dish and bake 1/2 hour in a moderate oven; all souflees should be served immediately on being taken out of the oven, or they will sink and be nothing more than an ordinary pudding; when done take it out, sprinkle powdered sugar over and send the souflee to table in the dish in which it was baked, either with a napkin pinned around or inclosed in a more ornamental dish; serve with wine, cream, raspberry or cherry sauce.

497. +Rice Flour Pudding (colored).+-- Place a saucepan with 2 cups milk, 4 tablespoonfuls sugar, the grated rind of 1 lemon and 1/4 teaspoonful salt over the fire; as soon as it boils mix 4 tablespoonfuls rice flour with 1 cup milk, stir into the boiling milk and stir constantly about 10 minutes; set the saucepan into a vessel of hot water, to keep warm; place another saucepan over the fire with 3 cups fruit juice, 1/2 currant and 1/2 raspberry; when it boils mix 4 tablespoonfuls rice flour with 1 cup claret, add it with 1-1/2 cups sugar to the boiling juice and boil, stirring constantly, till contents form a smooth paste; then take a handsome form, brush the inside with almonds or fine olive oil, sprinkle with coarse sugar and fill the rice mixture in alternate layers with a wet spoon into the form--first the white, then the red, and so on until form is filled; smooth each layer evenly with the wet spoon; in serving turn it out carefully and lay a border of whipped cream around it. This makes a very handsome dish. Half the above quantities will be sufficient for a family of 8 persons.

498. +Rose Rice Pudding.+-- Place a saucepan with 1 cup water and 2 cups currant or raspberry juice over the fire, add a piece of cinnamon and when it boils mix 4 tablespoonfuls rice flour with 1 cup water; add it to the boiling water, stirring constantly, and boil about 10 minutes; remove the cinnamon and sweeten with sugar to taste; rinse out a form with water, sprinkle with sugar, pour in the contents and place the form on ice; when cold turn it out on a dish and lay whipped cream flavored with vanilla around it; or serve with vanilla sauce.

499. +Cold Rice Pudding (with Almonds).+-- Put 1/2 pound rice covered with cold water over the fire, boil a few minutes and drain in a colander; return the rice to saucepan, add 1 quart milk, 1/2 teaspoonful salt and boil till nearly tender; then add 1 cup finely chopped almonds, 2 tablespoonfuls sugar and boil till done; rinse out a melon-shaped form, sprinkle with coarse sugar, pour in the rice when nearly cold and set it aside to cool; in serving turn it out on a glass dish and serve with cold cream or fruit sauce.

500. +Rice Snowballs (with Apples).+-- Place a saucepan with 1/2 pound rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 1/2 teaspoonful salt, 1 quart milk and boil till nearly done; then set aside to cool; pare and core 6 large apples (greenings or pippins are the best) and put into each apple a little butter, sugar and finely chopped lemon peel; take 6 small, square pieces of white muslin, such as is used for apple dumplings, dip into hot water and dust them with flour; spread over each cloth a layer of boiled rice about 1/2 inch thick, put an apple in the center of each one, fold the cloth with the rice around it so that the apple is covered with the rice, drop them into boiling water and boil 1/2 hour; serve with wine or lemon sauce.

501. +Rice kalte Shale (with Wine).+-- Boil 1 cup sugar with 3 cups water and the peel of 1 lemon for 10 minutes, when cold add 1 bottle white wine, the juice of 2 lemons and 1/4 pound rice which has been boiled in 2 waters till tender; place the kalte Shale on ice till wanted.

502. +Rice Radetzky.+-- Put 1/2 pound rice covered with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan, cover with water, add 1/2 teaspoonful salt and boil till done and thick; in the meantime melt 1/2 tablespoonful butter and add 4 tablespoonfuls sugar; stir this over the fire till light brown; then add 3 tablespoonfuls boiling water and the juice of 1 orange and 1 lemon; let it boil up, add the rice and let it remain a little longer over the fire; remove from the fire, mix it with 3 tablespoonfuls rum and put it on a glass dish in layers with fruit marmalade between it; let the last layer be rice; cover with the whites of 3 eggs beaten to a froth, sweeten with sugar and flavor with vanilla; sprinkle over some finely chopped almonds, set it for a few minutes in oven, to take color, and serve when cold.

503. +Rice (with Strawberries).+-- Parboil 1/2 pound rice, drain in a colander and rinse with cold water; return the rice to saucepan, cover it with water, add the juice of 2 lemons, the peel of 1 and boil till done, but in such a manner that the kernels remain whole; let it drain on a sieve; then put it in a dish and pour over 1 pint boiling sugar syrup; when cold arrange the rice on a glass dish in the form of a pyramid with layers of sugared strawberries between and decorate the whole with large strawberries.

504. +Rice (with Apples).+-- Parboil 1/2 pound rice in water, drain in a colander and rinse with cold water; then place it over the fire with 1 quart milk, add 1/2 teaspoonful salt, a piece of cinnamon and boil till tender; transfer the rice to a dish and set it aside to cool; in the meantime pare and cut fine 6 large apples (either greenings, pippins or Baldwin's); put them on a soup plate, sprinkle with sugar, a little cinnamon, the grated rind of 1 lemon and a pinch of cloves; cover them with another plate and let them stand until the rice is cold; next butter a deep pudding dish and put the apples in the bottom of it; then stir 2 tablespoonfuls butter with 2 tablespoonfuls sugar to a cream and add alternately the rice (by spoonfuls) and the yolks of 5 eggs, a little cinnamon and the finely chopped peel of 1 lemon; add lastly the whites beaten to a stiff froth; spread the rice evenly over the apples, put small pieces of butter over and then sprinkle over some sugar and finely chopped almonds; bake 1 hour in a medium hot oven; serve with or without wine sauce.

505. +Rice (with Marmalade).+-- Boil 1/2 pound rice the same as in foregoing recipe and press it through a sieve; when cold stir 1/4 pound butter with 1/2 cup sugar to a cream and add by degrees the yolks of 6 eggs, the rice and lastly the whites beaten to a stiff froth; fill this mixture into a well buttered pudding dish with layers of fruit marmalade between the rice (let the last layer be rice) and bake in a medium hot oven 3/4 hour; send to table sprinkled with sugar and serve with or without sauce.

506. +Rice (dressed with Sugar and Cinnamon).+-- Place a saucepan with 1 cup rice covered with cold water over the fire and boil 5 minutes; pour the rice into a sieve to drain and rinse with fresh water; return it to saucepan, add 1/2 teaspoonful salt, 1 quart milk and boil slowly till done; if the rice should be too thick add more milk; when done fill the rice into a deep dish, lay small pieces of butter all over the top and sprinkle thickly with sugar into which a little cinnamon has been mixed; serve as a dessert.