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 teas