Preparation: Cream, the butter with yolks of eggs, sugar, raisins, currants, citron and almonds, mix and stir well. The crust of the rolls is grated off, then they are soaked in milk, the surplus milk pressed out and the rolls stirred with the rest of the ingredients, also the beaten whites of eggs. Butter a mold, strew with bread crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce. No. 10—PLUM PUDDING. Quantity for 6–8 Persons. 1 pinch of salt 1 lb. raisins 1 lb. currants 1 lb. of flour 1 lb. of sugar 1 lb. beef kidney suet 6 eggs 1 lemon peel 2 cups of milk 2 small cups of grated bread ½ cup of brandy Rum Preparation: Raisins and currants are washed well and dried. The suet is chopped very fine and mixed well with 6 eggs, sugar, raisins, currants, grated lemon peel, milk, bread crumbs, brandy and lastly the flour. Butter a mold, strew with bread crumbs, put in the pudding and steam for 5 hours. Turn the pudding out on a platter, pour the rum over and light it. The flaming pudding is brought to the table and served with a wine sauce. No. 11—CHOCOLATE PUDDING. Quantity for 6 Persons. 1 pt. of milk Scant ¼ lb. of butter ¼ lb. grated sweet chocolate Scant ¼ lb. of sugar ⅛ lb. blanched, ground almonds 6 eggs ¼ lb. fine flour Preparation: The milk is brought to boil, butter, sugar, flour, chocolate well stirred in until the mixture comes off the sides of the skillet, then take from the stove. Cool it and stir in the almonds, yolks of eggs and the beaten whites. Butter a mold, strew with bread crumbs, fill with the pudding, cover tightly and steam 1½ hours, then turn out on a platter and serve with a vanilla sauce. Remarks: The dish must be only ¾ full because the pudding raises very much. No. 12—FLOUR PUDDING. Quantity for 6 Persons. ¼ lb. of fine flour 8 eggs ½ grated lemon peel ¼ lb. of sugar 4 tbsps. of lemon juice Preparation: Beat the yolks of eggs with sugar 20 minutes, add lemon juice and grated rind and lastly stir in the flour, which must be sifted 4 times. The whites of eggs are beaten to a stiff froth and mixed in. Butter a mold, put in the pudding, close it well and steam 1¼ hours. Turn the pudding on a platter and serve with a wine sauce. No. 13—LAYER PUDDING. Quantity for 6 Persons. ½ pt. of cream ¼ lb. of flour ⅛ lb. of butter 5 beaten whites of eggs ¼ lb. of sugar ½ lemon peel 5 yolks of eggs For the Filling. ½ lb. peach marmalade, or 1 qt. of cherry or strawberry preserves For Between Layers, 4 Small Pancakes. ¼ lb. of flour 3 tbsps. of butter 4 eggs 1 pinch of salt ¼ lemon peel Butter, for baking ¼ pt. of milk Preparation: Cream, flour, butter, yolks of eggs are mixed well and brought to boil. When the batter rolls from the sides of the pot, take it off the fire to cool. Then add sugar, grated lemon peel, and 5 whites of eggs beaten to a stiff froth.