332. +Apple Pudding (baked).+-- Stir 2 tablespoonfuls butter to a cream, add ¼ pound sugar, ½ cup chopped almonds, the yolks of 6 eggs, 3 tablespoonfuls flour, the grated rind of 1 lemon and 1 quart stewed apples; mix all together, add the beaten whites of the eggs, fill the mixture into a buttered pudding dish and bake 1 hour; when done sprinkle with powdered sugar and serve without sauce in the same dish in which it was baked.
333. +Pineapple Pudding (or Souflée).+-- Boil 1 pint milk with 1 tablespoonful butter, while boiling sprinkle in 1 pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan; transfer it to a dish to cool; stir 1 tablespoonful butter to a cream, add alternately the yolks of 4 eggs, 4 tablespoonfuls sugar, 1 cup milk, the grated rind of 1 lemon and the paste (1 spoonful at a time); lastly add the whites of the eggs, beaten to a stiff froth; butter a deep pudding dish and sprinkle with bread crumbs; put in a layer of the mixture and sprinkle over it a few bread crumbs; put over this a layer of stewed or preserved pineapples (cut into small dice) and sprinkle over a few bread crumbs; then a layer of the mixture and pineapples, until all is used; let the last layer be the mixture; bake 1 hour and serve with raspberry sauce; sufficient for a family of 8. Preserved peaches, apricots or cherries may be used instead of pineapples.
334. +Almond Sponge Pudding.+-- Place a saucepan with 1 pint milk and 1 tablespoonful butter over the fire; as soon as it boils stir in ½ pound sifted flour, keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan; then transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 9 eggs, 9 tablespoonfuls sugar and the dough; stir it with a potato masher until all the dough, the 9 yolks and 9 tablespoonfuls sugar have been used; add 1 cup finely chopped or grated almonds, the juice and rind of 1 lemon and lastly the beaten whites of 9 eggs; fill this mixture into a pudding form which has been well buttered and sprinkled with bread crumbs or flour and boil 2 hours; serve with the following sauce:--Place a saucepan over the fire with 1 pint white wine, 4 tablespoonfuls sugar, a little lemon rind and 3 whole eggs; beat this until just about to boil; instantly remove from the fire and serve in a sauciere with the pudding. NOTE.--The pudding should be served immediately after being turned out.