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Classic
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page 238
with quartered pared apples, a few whole cloves, cover the dough over this, tie
the napkin over the pan and cook in slightly waited water for 2 hours. Serve
with sugar without a sauce.
This pudding can also be made by covering the apples with pieces of butter, 3
ounces of currants, 3 ounces of raisins, 1 1/2 ounces of orange peel, some sugar
and a little rum before it is filled into the dough.
7. English Chestnut Pudding. Take 1 pound of chestnuts, slit the shell and roast
until the kernel is easily freed from the shell and brown inner skin. Take half
of the chestnuts, pound them with, 3 ounces of butter, mix with 6 ounces of
finely chopped kidney suet, 4 tablespoonfuls of sugar, a little over 1/4 pound
of raisins, 4 whole eggs and the yolks of 3 eggs, 1 cupful of cream, a little
nutmeg, 3 ounces of rolled macaroons, the remainder of the chestnuts and 2
ounces of flour. Put into a pudding mould or a buttered napkin, steam the
pudding for 2 1/2 hours and serve with a rum sauce.
8. Suet Pudding. . 1 pound of flour, 1/2 pound of minced veal suet, 1 pint of
milk, 3 eggs, 3-5 tablespoonfuls of sugar, a little salt, (if liked, a few
finely pounded almonds and a little lemon peel), stirred well together, and put
into a pudding mould which has been lined with tine bread crumbs; cook for 2
hours. The pudding is eaten with a compot made of fresh cherries, pears or
plums, also dried plums and apple sauce.
9. Rice Pudding with Macaroons. For 12-14 persons take 1/2 pound of rice, 1
quart, of milk, a little cinnamon, some salt and lemon peel, 1/4 pound of
butter, 1/4 pound of sugar, 10 eggs and 1/4 pound of bitter macaroons. If
wished, instead of the macaroons 1/4 pound or washed and dried raisins can be
used and spiced with a few pounded bitter almonds. If the raisins are omitted
add 6 ounces of pounded sweet and a few bitter almonds.
Scald the rice and cook it in the milk, adding the cinnamon and lemon peel and
cook until done; the rice must be thick. After the rice has cooled stir the
butter to a cream, add the sugar, lemon peel and yolks of eggs to the rice, and
after mixing, lightly stir the beaten whites of the eggs through the pudding.
Put the pudding
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