little salt and while boiling sprinkle in slowly 5 tablespoonfuls
farina; set the saucepan with the farina in a vessel of hot water
and continue the boiling for 3/4 hour; pour it into a jelly mould
which has been rinsed with cold water and sprinkled with sugar and
serve cold with either wine fruit or vanilla sauce; or sprinkle with
sugar. This pudding may also be eaten with cream or milk, and is
also nice cut into slices and fried; or dip the slices into beaten
egg, roll in fine bread crumbs, fry and serve for breakfast with
meat.

589. +Farina Koch (with Chocolate).+-- Boil 3 cups milk, add 5
tablespoonfuls farina and stir constantly until thick; transfer to a
dish and when cold stir 2 tablespoonfuls butter to a cream, add by
degrees the yolks of 5 eggs, 3 tablespoonfuls sugar and add the
farina by a spoonful at a time; add lastly the whites beaten to a
stiff froth; divide the mixture into 2 halves; mix 1/2 with 2 ounces
grated vanilla chocolate; put first a layer of the white farina
mixture, then a layer of the chocolate mixture into a well buttered
pudding dish; repeat this operation, lay on top some almonds cut
into strips, sprinkle over some sugar and bake 3/4 hour in a medium
hot oven; it may be served with or without sauce; send to table in
the same dish in which it was baked; either set in a silver dish or
pin a napkin around it.

590. +Farina Souflee (with Almonds and Raisins).+-- Boil 1/4 pound
farina in 2-1/2 cups milk and 1-1/2 tablespoonfuls butter until thick;
when cold mix it with the yolks of 6 eggs, 3 tablespoonfuls sugar,
a little salt, 2 ounces finely chopped almonds, 10 bitter almonds,
2 ounces seedless raisins and the 6 whites beaten to a stiff froth;
bake in a buttered form and serve as soon as done with raspberry or
wine sauce.

591. +Farina Pudding (with Almonds).+-- Boil 1 quart milk and while
boiling sprinkle in slowly 4 tablespoonfuls farina; add 4
tablespoonfuls finely chopped almonds and continue boiling for 20
minutes; sweeten with 4 tablespoonfuls sugar; when done remove from
fire and add the yolks of 4 eggs; pour it into a glass dish, beat
the whites with 4 tablespoonfuls currant, apple or cranberry jelly
to a stiff froth and spread it over the pudding; serve with claret
sauce made as follows:--Put 1/2 pint water with 3 slices of lemon,
a piece of cinnamon and 2 cloves over the fire and boil 5 minutes;
then add 1 teaspoonful Bermuda arrowroot and boil 2 minutes; take it
from the fir