Preparation: The chocolate is grated and mixed with flour and sugar. The milk is brought to boil and the chocolate with the flour and sugar added, stirred over the fire until the mixture is thick, then cooled. Cream the butter with the yolks of eggs and vanilla, mix with the chocolate batter and the beaten whites of eggs. Butter a pudding dish, fill in the pudding and bake in oven for 1 hour. No. 39—BAKED APPLE AND FARINA PUDDING. Quantity for 6 Persons. 1 pt. of milk ½ cup of fine farina 4 eggs ¼ lb. of butter 6 large sweet-sour apples ¼ lb. of raisins or currants ⅛ lb. blanched, ground sweet almonds 6 blanched, ground bitter almonds One lemon peel Preparation: The milk is brought to boil, the farina added and cooked 10 minutes, stirring constantly, then cooled. Cream the butter, mix with yolks of eggs, sugar, grated lemon peel, the boiled farina, and the beaten whites of eggs. The apples are peeled, sliced into ¼ inch slices, mixed with ½ cup of sugar. Butter a pudding dish and put in layers of farina, apples, currants and almonds alternating, repeat 3 times; then bake in oven for 1 hour. No. 40—BAKED APPLE STEW PUDDING. Quantity for 6 Persons. ⅛ lb. of good butter 8 medium-sized sweet-sour apples ½ cup of sugar 1½ heaping tbsps. of flour 1 pt. thick sweet cream 4 eggs 1 lemon peel Preparation: The apples are peeled, cut into 4 inch slices and stewed in ⅛ lb. of butter, then cooled. Beat 4 yolks of eggs for 30 minutes with sugar, add flour, grated lemon peel, cream and the stewed apples. Lastly add the beaten whites of eggs. Butter a pudding dish, put in the pudding and bake 45 minutes. No. 41—FINE BAKED APPLE PUDDING: Quantity for 6 Persons. 6 medium-sized, sweet-sour apples ½ cup of currants ¼ cup of blanched, ground almonds 2 tbsps. of sugar ¼ tsp. of cinnamon ½ grated lemon peel ¾ qt. thick, sweet cream 5 eggs ½ cup of sugar 2 tbsps. of flour Preparation: The apples are peeled, cored and filled with a mixture of currants, almonds and 2 tablespoonfuls of sugar. Butter a pudding dish, put in the filled apples, make a batter of cream, cinnamon, lemon peel, yolks of eggs, sugar, flour and beaten whites of eggs, then pour over the apples and bake slowly. No. 42—BAKED OMELET PUDDING. Quantity for 6 Persons. 6 eggs ½ grated lemon peel 6 tbsps. of sugar Preparation: The yolks of eggs are beaten 25 minutes with the sugar, the beaten whites of eggs lightly mixed in, then put into a buttered pudding dish, and bake in oven 20 minutes. No. 43—BAKED CREAM PUDDING. Quantity for 6–8 Persons. 1 pt. of milk 7 eggs ⅛ lb. of corn starch 1 tbsp. of butter ½ grated lemon peel ⅛ lb. of sugar Preparation: Milk, butter and sugar are brought to boil. Four yolks of eggs are stirred smooth with the corn starch and added to the boiling milk to cook 3 minutes, stirring constantly; then cooled and three yolks of eggs, grated lemon peel, beaten whites of 7 eggs added.