elf from bottom of
saucepan; stir 1 tablespoonful butter to a cream and add,
alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the
bread (by spoonfuls); add lastly the beaten whites of the eggs; next
butter a pudding dish and sprinkle with bread crumbs; put in a layer
of bread mixture and over it a layer of apples; continue in this way
until all is used; bake 40 minutes; serve with or without sauce.

362. +Huckleberry Pudding (German style).+-- Soak a 5-cent loaf of
bread (minus the crust) in milk till soft; press it out, put in a
saucepan with 1 tablespoonful butter and stir over the fire to a
smooth paste; transfer it to a dish and set aside to cool; stir 1
tablespoonful butter to a cream and add (alternately) the yolks of 8
eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls); when this
is well mixed add 1 pint huckleberries and lastly the whites of the
eggs, beaten to a stiff froth; fill this into a well buttered and
floured pudding form, cover closely and boil in a kettle of water 2
hours; serve with hard or wine sauce. This pudding may be made of
peaches, apples, cherries or blackberries; sufficient for 12
persons. For a small family 1/2 the above quantities will suffice.

363. +Rye Bread Pudding.+-- Stir 1 tablespoonful butter to a cream
and add by degrees 1/2 cup sugar and the yolks of 6 eggs; stir this
for 1/2 hour; then add 1/4 pound finely pounded almonds, 1/2 teaspoonful
cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and 1/4
pound rye bread which has previously been cut into slices, dried in
the oven and rolled fine with a rolling pin; add lastly the grated
rind of 1 lemon, a small glass of Cognac or rum and the whites of
the 6 eggs, beaten to a stiff froth; butter a pudding form, sprinkle
with bread crumbs, fill in the mixture and cover and set the form in
a kettle of boiling water; the form should only be immersed in water
half way; boil 1-1/2 hours, keeping the kettle closely covered; serve
with brandy, wine or hard sauce.

364. +Apple Pudding (German art).+-- Pare, core and cut into quarters
6 good sized tart apples, put them in a stewpan with a little water
and boil till half done; then carefully remove the apples to a
pudding dish, pour 3 tablespoonfuls raspberry syrup or jelly over
them and set aside to cool; place a saucepan over the fire with 1
pint milk and 1/2 tablespoonful butter; as soon as it boils put in 1
cup sifted flour and stir until the mixture forms into