froth; fill the mixture into a well
buttered form, sprinkle with bread crumbs and bake 3/4 hour.

431. +Apple Koch (with Almonds and Raisins).+-- Mix the yolks of 4
eggs with 3 tablespoonfuls sugar and add 4 tablespoonfuls bread
crumbs, 1 cup finely cut apples, 2 ounces finely cut almonds, 1/2 cup
seedless raisins, 2 tablespoonfuls cream and lastly the whites
beaten to a froth; bake in a buttered dish 3/4 hour; when done turn
the koch onto a dish; put 1-1/2 cups claret with 3 tablespoonfuls
sugar, a piece of cinnamon, a little lemon peel and a few cloves
over the fire; let it boil up, strain and pour over the koch.

432. +Jelly Koch.+-- Stir 2 tablespoonfuls sugar with 1 tablespoonful
butter to a cream and add by degrees 1/2 cup raspberry, currant, apple
or quince jelly; continue stirring until well mixed; then add
gradually the yolks of 4 eggs and lastly the whites beaten to a
stiff froth; bake in a buttered form 3/4 hour and serve turned onto a
dish dusted with sugar. If this koch is to be boiled take the yolks
of 5 eggs and the whites of 2; in serving pour a wine cream sauce
around it.

433. +Cream Koch.+-- Put in a saucepan 1-1/2 cups milk, the yolks of 6
eggs, 1/2 cup sugar, 3 teaspoonfuls flour and stir over the fire till
nearly boiling; remove it, set saucepan in a pan of cold water and
stir till cold; then mix it with the whites beaten to a stiff froth;
fill into a well buttered pudding dish, sprinkle over some sugar and
finely chopped almonds and bake 20 minutes.

434. +Cream Koch (with Sponge Cake).+-- Spread 8 small slices of
sponge cake with quince, apple or currant jelly, put 2 together, cut
them through the center and lay into a buttered dish; pour over a
little cherry, Madeira or fruit syrup; pour over it a cream koch the
same as in foregoing recipe, sprinkle with sugar and bake about 10
minutes. Or dip the cake into the syrup of preserved fruit--either
peaches or cherries--and lay some fruit over it; then cover with
same cream and bake 15 minutes.

435. +Almond Koch.+-- Stir 1-1/2 tablespoonfuls butter with 4
tablespoonfuls sugar to a cream and add the yolks of 6 eggs and 4
ounces finely chopped blanched almonds; add lastly the beaten whites
of 4 eggs and 1/2 teaspoonful vanilla; butter a small form, sprinkle
with flour, put in the above mixture, cover and set the form in a
vessel of boiling water; boil gently 1 hour; when done turn the koch
onto a dish and serve with strawberry sauce.

436. +Nud