poonful 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