Part 10 (1/2)

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438. +Nut Koch, No. 1.+-- Melt 1 tablespoonful b.u.t.ter in a small saucepan and add 3 tablespoonfuls sugar and the yolks of 6 eggs; stir this constantly over a slow fire till thick; remove from fire and when cold mix it with 3 tablespoonfuls almond paste and the whites beaten to a stiff froth; b.u.t.ter a pudding form and dust with flour; set the form in a deep pan of boiling water, cover and set in a medium hot oven to bake 1 hour; serve with the following sauce:--Place a saucepan with 1 cups white wine, 4 tablespoonfuls sugar and 3 eggs over the fire; beat constantly with an egg beater until it begins to rise; remove instantly, set saucepan for a few minutes in cold water and continue the beating; then pour the sauce in a sauciere and serve. If almond paste is not handy a small cup of almonds grated on a nutmeg grater may be used.

439. +Nut Koch, No. 2.+-- Melt 1 tablespoonfuls b.u.t.ter and add the yolks of 8 eggs and 3 tablespoonfuls sugar; stir this over the fire till thick; remove it from the fire and mix with pound finely cut hazel or walnuts, 2 tablespoonfuls fine bread crumbs which have been wet with 3 tablespoonfuls cream or milk and lastly the 8 whites beaten to a stiff froth and mixed with 2 tablespoonfuls powdered sugar; b.u.t.ter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover and set in a vessel of boiling water (the water should reach half way up the form) and boil 1 hour; serve with the following sauce:--Beat the whites of 3 eggs to a froth; let 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 b.u.t.ter 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; b.u.t.ter a pudding form, sprinkle with fine bread crumbs, fill it with the rice mixture, close the form tightly and boil 1 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 b.u.t.ter, 1 teaspoonful vanilla and lastly the whites beaten to a stiff froth; fill this into a well b.u.t.tered 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 b.u.t.ter 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 pound finely grated or pounded nuts, 2 tablespoonfuls finely cut citron, the grated rind of 1 lemon and 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 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 b.u.t.ter and add the yolks of 5 eggs and 2 tablespoonfuls sugar; stir over the fire till thick; remove and mix it with teaspoonful cinnamon, a pinch of cloves, the grated rind of 1 lemon and 1 tablespoonfuls bread crumbs wet with 2 tablespoonfuls rum or Cognac; remove the sh.e.l.ls from 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 b.u.t.ter 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 b.u.t.tered 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 pound grated chocolate with 1 cups water and cup sugar for 10 minutes; or boil cup sugar with 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 ? 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 b.u.t.ter 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 gooseberries--or some fruit jelly over each one.

447. +Beignets of Zwieback.+-- Lay 1 dozen round zwiebacks on a long dish, pour over some cold milk and let them lay until they begin to get soft; dip each one separately into a batter, the same as Beignets of Buns; fry in lard and b.u.t.ter on both sides to a light brown color, dust with sugar and serve with fruit or snow sauce.

448. +Poor Knights (Arme Ritter).+-- Cut a long loaf of bread (2 days old) into slices inch thick, dip each slice into cold milk, lay them on a dish on top of one another, pour a little milk over the whole and let them lay for 10 minutes; beat up 3 eggs with 3 tablespoonfuls milk, dip each slice into the beaten eggs and then fry in b.u.t.ter and lard in a fryingpan to a light brown on both sides; serve on a hot dish dusted with sugar. Stewed or preserved huckleberries may be sent to table with it or poured over the bread.

Jellies of fruit or marmalade may also be served with it.

449. +Apple Beignets.+-- Pare and core with an apple corer dozen large apples, cut them into slices inch in thickness, put them in a dish, sprinkle over some sugar, a little cinnamon and pour over 1 gla.s.s rum; let them lay for 2 hours, tossing them up now and then; shortly before serving wipe dry, dip them in a batter, the same as Beignets of Buns, and fry in boiling lard to a light brown color; serve them piled up on a dish, dusted with sugar, and serve with wine or snow sauce; or send to table without sauce.

450. +Poveison.+-- Cut a loaf of French bread which is 2 days old (after the crust has been removed) into slices about inch in thickness; stew 1 pound dry prunes with a piece of cinnamon and a little sugar and lemon peel; when done drain them on a sieve, remove the pits and boil the liquor down to ; chop the plums fine and mix them with the liquor; add a little more sugar; spread this plum marmalade a finger thick on one side of each slice of bread, dip them separately into milk, lay onto a dish and let them lay hour; then dip them into beaten egg and fry in boiling lard; when they are all fried dust them with powdered sugar and a little cinnamon; arrange them on a dish with a napkin under and serve hot. The poveison may also be dipped first in beaten eggs and then in bread crumbs. In place of plums any kind of fruit or marmalade may be taken, but it must be thick.

451. +Poveison of Pineapple.+-- Prepare the bread the same as in foregoing recipe, spread one side of the slices with a thick layer of pineapple marmalade and finish the same as in preceding recipe.

452. +Beignets a la Marie-Louise.+-- Prepare a biroche dough (as in No. 773), roll it out 1 inch thick, cut into rounds and brush half of them over with beaten eggs; put in the center 1 teaspoonful peach or apricot marmalade, cover them with the remaining rounds and press the edges together; cut them out again with a cutter a little smaller than the first one, let them lay on a floured board with a floured napkin under them and set in a warm place for about 1 hour to rise; shortly before serving fry in boiling lard to a light brown color, lay them on a soft cloth, to absorb the fat, and serve with fruit sauce.

453. +Beignets de creme a la francaise.+-- Beat up 3 whole eggs, the yolks of 6 and add 2 tablespoonfuls sugar, cup cream or milk and a little vanilla; put this into 6 b.u.t.tered cups, set them in a pan of water, cover and bake till firm; remove them from oven and when cold turn them out and cut each one into 3 slices; lay them onto a tin pan, cut a round piece out of the center and fill up the hole with warm marmalade; when cold dip the beignets first into pounded macaroons, then in beaten egg, then in fine bread crumbs and fry in boiling lard to a light brown; serve on a napkin dusted with sugar and send either a snow, vanilla or caramel sauce to table with them.

454. +Peach Beignets.+-- Pare and cut into halves 1 dozen large peaches, sprinkle over cup sugar and pour a gla.s.s of Cognac or white brandy over them; cover and let them stand about 2 hours; shortly before serving lay them in rows upon a clean cloth and press another cloth lightly upon them to absorb the moisture; have ready a batter, dip each one separately into it and fry in boiling lard to a light brown color; lay them onto blotting paper, to absorb the fat, dust with powdered sugar and serve with the following sauce:--Heat the peach syrup to boiling point; beat the whites of 3 eggs to a stiff froth, add slowly the hot syrup, beating constantly, and serve.

455. +Batter for Beignets.+-- Mix 1 cup sifted flour with a little salt, the yolks of 2 eggs and 1 cup milk to a smooth, thin batter; beat the 2 whites to a stiff froth; then add the batter slowly to the whites, beating constantly; it is then ready for use.

456. +Pineapple Beignets.+-- Pare a small, ripe pineapple, cut into very thin slices and remove the hard part in center with a cutter or apple corer, so they have the shape of rings; dip the rings first into sugar, then in batter and fry in boiling lard; lay them on paper or soft cloth, to absorb the fat, dust with sugar and serve with orange snow sauce made as follows:--Put the juice of 3 oranges with cup sugar over the fire to boil for 5 minutes and add a little grated rind; have the whites of 3 eggs beaten to a stiff froth, add the hot orange syrup slowly, beating constantly, and serve; or the beignets may be served without sauce or brushed over with orange glaze. Oranges may be used instead of pineapples.

457. +Beignets of Nudels.+-- Prepare nudels from 2 eggs; cut fine and boil them in 3 cups milk with tablespoonful b.u.t.ter and 2 tablespoonfuls sugar until thick; spread them inch in thickness onto b.u.t.tered tins and when cold cut them into rounds with a biscuit cutter or small winegla.s.s; spread 1 side with marmalade or jelly, lay 2 and 2 together and dip them in beaten eggs and fine zwieback or bread crumbs; fry in boiling lard and serve on a napkin dusted with sugar.

458. +Beignets a la polonaise.+-- Bake dozen small, thin pancakes, put them on paper and cover each cake with the following cream:--Put in a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3 eggs, a pinch of salt, 1 tablespoonfuls sugar, a teaspoonful b.u.t.ter and a little vanilla; stir this over the fire till it begins to boil; remove from the fire and when cold spread it over the pancakes; roll them up, cut into 2 pieces, press the edges together, dip each in egg and bread crumbs and bake in boiling lard; serve on a napkin dusted with sugar and send fruit sauce to table with them.

They may also be dipped into batter and then fried.

459. +Pannequets a la royale.+-- pound sifted flour, 5 ounces melted b.u.t.ter, 6 eggs, 1 cups cream or milk, ? teaspoonful salt and 2 tablespoonfuls sugar; stir the 6 yolks, sugar and salt together and add slowly the melted b.u.t.ter, flour and the lukewarm cream; add lastly the 6 whites beaten to a stiff froth; bake this mixture into small pancakes the size of a saucer, spread them with fruit marmalade or jelly, roll them up, lay them together in squares, sprinkle with sugar and hold a red hot shovel over to glaze; arrange them on a dish in two rows over each other and serve with sabayon of oranges or wine chaudeau. These pancakes may be served with any kind of sweet sauce. Stewed fruit may also be laid in center of dish and the pancakes laid around it.