begins to thicken; then
remove it, stir until cold and add the whites of the eggs, beaten to
a stiff froth; butter a pudding form and sprinkle it with fine
zwieback crumbs; fill in the mixture, put on the cover, set the form
in a kettle of boiling water, cover closely and boil slowly for 1
hour; in serving turn the pudding onto a warm dish and send wine
cream or fruit sauce to table with it. This pudding should be served
immediately upon being turned out of the form.

351. +Chocolate Pudding.+-- Stir 2 ounces butter with 1 cup powdered
sugar to a cream, add by degrees the yolks of 9 eggs and stir for 20
minutes; then add 2 ounces finely chopped almonds, the grated rind
and juice of 1 lemon, 1/4 pound grated chocolate and 6 ounces rye
bread which has been dried in the oven and rolled fine with a
rolling pin; add lastly a glass of Madeira wine or rum and the
whites of the 9 eggs, beaten to a stiff froth; put the mixture into
a well buttered form, boil 2 hours and serve with wine or punch
sauce.

352. +Apple Pudding (with Almonds).+-- Place a saucepan over the fire
with 1 tablespoonful butter; add 1 soup plate finely cut apples, 2
tablespoonfuls well cleansed currants, the same quantity of seedless
raisins and finely cut citron, 1/4 pound finely chopped almonds, the
grated rind of 1/2 lemon or orange and 3/4 cup sugar; stir this over the
fire until the apples begin to get soft, add 1/2 cup raspberry or
currant jelly and set aside to cool; beat up the yolks of 7 eggs,
add by degrees 1/4 pound finely rolled zwieback, the apples and lastly
the whites of the eggs, beaten to a stiff froth; fill this into a
well buttered pudding dish and bake 3/4 hour in a medium hot oven;
when done turn the pudding onto a dish, dust with sugar and serve
without sauce; sufficient for 10 persons. It may also be served in
the dish in which it is baked.

353. +Nudel Pudding.+-- Prepare the nudels from the yolks of 2 eggs
and sufficient flour to make a stiff dough; roll it out thin and cut
into long strips about 1-1/2 inches wide; lay 4 strips on top of one
another and cut them as fine as possible; then drop them into
boiling milk and boil 10 minutes; drain on a sieve, return the
nudels to the fire, add 1/2 tablespoonful butter, 3 macaroons pounded
fine, 1 tablespoonful currant or apple jelly and a glass of sherry
wine; shake this several times over the fire, spread the mixture on
buttered tins 3/4 inch in thickness and set in a cool place; put