333. +Pineapple Pudding (or Souflee).+-- 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 1/2
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.

335. +Nut Pudding.+-- Remove the shells from 1 pound walnuts, scald
the nuts in boiling water and remove the fine brown skin; pound them
in a mortar with white of egg and mix them with 3/4 cup milk; boil 1/2
pint milk with 1/2 tablespoonful butter and while boiling add slowly 1
cup sifted flour; stir until it forms into a smooth paste and
loosens itself from