Now bake the pancakes. Mix well the milk, flour, 3 tablespoonfuls of melted butter, 4 eggs and a little salt. Heat a pan with butter and bake the pancakes the size of the pudding dish. Now butter the mold, strew bread crumbs in, make 1 layer of pudding batter, one layer of fruit marmalade or preserved fruit as peaches, cherries, strawberries or raspberries; on this fruit layer, place a pancake, then another layer of pudding batter, again a layer of fruit, another pancake and so on according to the number of pancakes you have. The top layer must be the pudding batter. Close the dish well and steam for 1½ hours. When done, turn the pudding out and serve with a fruit sauce. No. 14—FARINA PUDDING No. 1. Quantity for 6 Persons. 1 pt. of milk 1 cup of fine farina ⅛ lb. of butter Scant ¼ lb. of sugar ¼ lb. of blanched, ground almonds The rind of ¼ lemon 6 eggs Preparation: Milk and butter are brought to boil, the farina stirred in, the sugar and lemon rind added and all stirred and cooked until the batter rolls from the sides of the skillet, then cool it off and add almonds, yolks of eggs and beaten whites. Butter a mold, strew with roll crumbs, put in the pudding, close the mold well and steam 1½ hours. Turn the pudding out on a platter and serve with cherry or raspberry sauce. No. 15—MACARONI PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given under No. 56, in Chapter 15, Macaroni Pudding. No. 16—POTATO PUDDING. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 10, No. 16, Potato Pudding. No. 17—MEAT PUDDING WITH RICE LAYERS. Quantity for 6 Persons. Ingredients, and preparation are the same as given as in Chapter 2, Beef, No. 2, Meat Pudding, from Roast Beef, Stew or Soup Meat. No. 18—ANOTHER FORM OF MEAT PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 2, Beef, No. 26, Meat Pudding. No. 19—MUTTON KIDNEY PUDDING. Quantity for 6 Persons. Ingredients and preparations are given in Chapter 4, Lamb, No. 20, Lamb Kidney Pudding. No. 20—VEAL ROAST PUDDING. Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 3, Veal, No. 6, Veal Roast Pudding. No. 21—GOOSE LIVER PUDDING. Quantity for 6 Persons. Ingredients and preparation are given in Chapter 6, Poultry, No. 26, Goose Liver Pudding. No. 22—CHERRY PUDDING. Quantity for 6–8 Persons. 8 milk rolls ¾ qt. of milk ¼ lb. of butter 8 eggs Rind of 1 lemon ¼ tsp. of cinnamon 2 lbs. stoned cherries ¾ cup of sugar