n a pan of
hot water and bake in the oven; when baked turn the koch onto a dish
and serve with fruit or claret sauce.

424. +Nudel Soufle.+-- Boil 1 quart milk with 1/4 teaspoonful salt and
add 2 cups finely cut home-made nudels; continue the boiling for 15
minutes; then pour the nudels into a dish and when cold stir 1
tablespoonful butter to a cream, add alternately the yolks of 6 eggs
and 6 tablespoonfuls sugar; also add the grated rind of 1 lemon;
then add the nudels by degrees and lastly the whites beaten to a
stiff froth; pour this mixture into a buttered pudding dish, bake 1
hour and serve in the same dish in which it was baked; either set in
a silver dish or fold a napkin around it. For sauce boil 1/2 cup
water, dissolve 1 teaspoonful cornstarch in a little cold water and
add it to the boiling water; boil a few minutes; then add 1 cup
apple or currant jelly; continue boiling, stirring constantly, till
jelly is dissolved; then strain through a sieve, add 1/2 cup white
wine and a little sugar if not sweet enough.

425. +Macaroon Soufle.+-- 1/4 pound macaroons pounded fine, 1/2
tablespoonful butter, 3 cups boiling milk and 1 tablespoonful flour;
put the butter in a saucepan and when melted add the flour; stir for
a few minutes; then add the boiling milk and the macaroons; stir
this until it forms 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, the macaroon paste and 2
tablespoonfuls sugar; add lastly the whites beaten to a stiff froth;
fill this mixture into a well buttered form and bake 1 hour; serve
with wine cream sauce or without sauce.

426. +Zwieback Koch.+-- Boil 1 pint milk and add 3 ounces rolled
zwieback and 1/2 tablespoonful butter; continue boiling, stirring
constantly, until it has formed into a smooth paste; remove from
fire and when cold mix with the yolks of 4 eggs, 1/4 pound grated
hazel nuts, 1/2 cup sugar and lastly the whites beaten to a stiff
froth; fill the mixture into a well buttered dish and bake 1/2 hour;
when done turn the koch out onto a round dish and pour raspberry
sauce over it.

427. +Almond Koch (with Snow Sauce).+-- Melt 1-1/2 tablespoonfuls butter
and add 4 tablespoonfuls sugar and the yolks of 6 eggs; stir this
over the fire till thick and smooth; remove from the fire and add 1/4
pound finely cut almonds, 1 teaspoonful vanilla extract and the
whites of 4 eggs beaten to a stiff froth;