el Koch.+-- Prepare a nudel dough from the yolks of 2 eggs,
a pinch of salt and sufficient flour to form a stiff paste; roll
out, cut them fine and boil in cream or milk till tender and thick;
then set aside to cool; stir 4 tablespoonfuls sugar with 1
tablespoonful butter to a cream and add by degrees the yolks of 5
eggs and the grated rind and juice of 1 lemon; add gradually the
nudels and lastly the beaten whites of 3 eggs; put this into a well
buttered form and bake 3/4 hour; serve with fruit or wine sauce or
snow sauce.

437. +Nudel Koch (boiled).+-- Butter a pudding form, sprinkle with
bread crumbs and lay thin slices of citron all around the form;
prepare the nudels the same as in foregoing recipe, add some finely
cut citron and put them in the form; boil slowly 1 hour; when done
turn the koch onto a dish, sprinkle with sugar, hold a red hot
shovel over and pour over the juice of 1 orange; serve with wine
cream sauce.

438. +Nut Koch, No. 1.+-- Melt 1 tablespoonful butter 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; butter 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 1-1/2 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 1-1/2 tablespoonfuls butter 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 1/4 pound finely cut
hazel or walnuts, 2-1/2 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; butter 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 3/4