Preparation: The milk rolls are grated and soaked in milk. When well soaked, press out the milk and rub them through a strainer or colander. Melt the butter in a spider, put in the mashed rolls and sauté or dry fry them on the stove. Now mix this well with yolks of eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry syrup. Beat the whites of eggs to a stiff froth and add to the mixture. Butter a pudding mold, strew in bread crumbs, then fill with the pudding and steam for 2 hours. Turn out and serve. No. 23—FARINA PUDDING No. 2. Quantity for 6 Persons. 1 qt. of milk ¼ lb. of butter ¾ cup of sugar 1 grated lemon peel ¾ cup of fine farina 8 bitter almonds ¼ lb. sweet almonds 8 eggs Preparation: The milk and butter are brought to boil, then the sugar, lemon peel and farina poured in and cooked 5 minutes to a thick paste, stirring constantly. Now take from the fire, cool off and add blanched and ground sweet and bitter almonds, the 8 yolks of eggs and the beaten whites. Butter a pudding mold, strew with bread crumbs, put in the pudding and steam 1½ hours. Turn the pudding out and serve with a fruit or wine sauce. No. 24—SOUR CREAM PUDDING. Quantity for 6 Persons. ½ pt. thick, sour cream Juice and peel of ½ lemon 10 eggs 1 cup of currants ¾ lb. of roll crumbs ¼ tsp. of salt ¼ cup of sugar Preparation: The thick sour cream is mixed well and stirred 10 minutes with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, currants and beaten whites of eggs. A mold is buttered and strewn with roll crumbs, the pudding filled in and steamed 1½ hours. Then it is turned out on a platter and served with a wine or fruit sauce. No. 25—BLACK PUDDING. Quantity for 6 Persons. ½ lb. of ground almonds ¼ lb. sweet chocolate ¼ lb. of sugar ⅛ lb. of small raisins ¼ cup chopped citron ¼ tsp. cinnamon ⅛ tsp. ground cloves ¾ cup of roll crumbs ¼ cup of white wine 6 eggs Preparation: The unblanched almonds are ground, the chocolate grated. Sugar and yolks of eggs are stirred 20 minutes, then mixed well with almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, white wine and beaten whites of eggs. Butter a mold, strew it with crumbs, put in the pudding, close it well and steam 1½ hours. Turn it out and serve with a chocolate sauce. No. 26—PUDDING A LA BRANDENBURG. Quantity for 6–8 Persons. 1 pt. of milk ⅛ lb. of butter ¼ lb. flour, good measure ¼ lb. of sugar ⅛ lb. of blanched, chopped sweet almonds 1 tbsp. chopped bitter almonds 2 tbsps. chopped citron 1 tbsp. chopped orange rind ½ grated lemon peel 7 eggs ¼ cup of rum