Comprising Brown-bread Pudding, a' la Gotha.

Cherry Bread.

Mehl Prie.

Krapfen, or German Puffs.

Semolina pudding, a' la Baden.

Dampfnudeln, or (German Dumplings.

Padding, d la Coburg.

a' la Francaise.

a' Ia Viennoise.

Cabinet Pudding. Chestnut

Ginger Pudding.

Pine Apple

Lemon

Orange ,,

Bread ,, plain.

Rusk

Apple

Biscuit d la Prince Albert.

Plum

Tapioca

1385. Brown-Bread Pudding, A La Gotha

Get ready the following ingredients: - Twelve ounces of brown bread-crumbs, six ounces of pounded sugar, six eggs, half a pint of whipped cream, some grated lemon-rind, a little cinnamon-powder, one pound of morello cherries, and a little salt.

Mix the bread-crumbs, sugar, the yolks of eggs, and whipped cream, the lemon, the cinnamon, and the salt, together in a large basin ; then add the whipped whites of six eggs, and set this aside. Next, spread a plain mould with butter, and strew it with brown bread-crumbs ; then, spread a large spoonful of the preparation at the bottom of the mould, and arrange a layer of cherries (with the stones left in) upon it; cover this with some of the preparation, and upon it place more cherries, and so on until the mould is filled. The pudding must now be placed on a baking-sheet, and put in the oven (moderately heated), to be baked for about an hour; when done, turn it out of the mould on its dish, pour a puree of cherry-sauce round the base, and serve.

In Saxony, it is customary to eat this kind of pudding as a cake, when cold; in this case it should be entirely covered with sifted sugar, mixed with one-fourth part of cinnamon-powder.

1386. Cherry Bread

Pick the stalks from two pounds of Kentish-cherries, and pound them in a mortar so as to bruise the stones; they must then be placed in a small preserving-pan with about a pint of claret or port-wine, and twelve ounces of sugar; allow this to boil upon the stovefire, remove the scum as it rises, and after the cherries have boiled for about ten minutes, rub the whole through a sieve, and then pour it into a silver souffle-case.

While the above part of the entremets is in course of preparation, a dozen pieces of crumb of bread, or French rolls, shaped in the form of eggs with a sharp knife, should be fried of a light-fawn color, in some clarified butter. After these have been drained on a clean cloth, place them in close circular rows in the puree of cherries ; shake some cinnamon sugar over the surface, set the cherry-bread on a baking-sheet in the oven, to simmer slowly for about half an hour, and when done, send to table.

1387. Mehl Prie

Ingredients required - Six ounces of flour, eight ounces of pounded sugar, two sticks of vanilla, a very little salt, a quart of cream, and a pint of milk.

Put the flour, sugar, and salt, into an appropriate-sized stewpan, and mix in with these the cream and milk with the vanilla ; then, stir the whole with a wooden spoon over a brisk charcoal-fire, until it has boiled down to about one-half of its original quantity ; the mehl prie should then be withdrawn from the fire, and kept hot by the side of the stove, the stewpan containing it being kept covered with its lid. Next, place an uutinned baking-sheet on a trivet over a charcoal stove-fire, and when it has become too hot for the hand to remain upon it, spread the centre over with a thin coating of the mehl prie (which may be done with the back of a wooden spoon), and as this becomes browned, it will detach itself from the baking-sheet; it must then be removed, and before it has cooled, should be cut or stamped out with a tin-cutter. This must be repeated until the process has furnished a plateful of crisp chips. When about to send the mehl prie to table, the custard pudding should be poured into a souffle-dish, and the chips sent up separately on a plate; when served at table, a small ladleful of the custard should be first poured on the guest's plate, and then a spoonful of the chips placed upon this.