Butter a dish, put in the pudding and bake in oven ½ hour. Serve with a fruit sauce. No. 44—BAKED FLOUR PUDDING. Quantity for 6 Persons. ¾ qt. of milk ½ cup of flour ¼ lb. of sugar ¼ lb. blanched, ground almonds 5 eggs Preparation: Flour and ½ cup of milk are stirred smooth, the rest of the milk brought to boil and the flour stirred in to boil 1 minute. The almonds, sugar and eggs are stirred in and beaten 10 minutes. Butter a pudding dish, put in the batter and bake in oven for 1 hour. Serve with a raspberry sauce. No. 45—BAKED SPONGE PUDDING. Quantity for 6 Persons. 6 eggs 4 tbsps. of thick, sour cream ¾ cup of sugar 2 tsps. of vanilla Preparation: Yolks of eggs, cream, sugar and vanilla are stirred 20 minutes. The beaten whites of eggs are mixed and put into a buttered pudding dish. Bake in medium hot oven for ½ hour. A fruit sauce is served with it. No. 46—BAKED VEAL ROAST PUDDING. Quantity for 6–8 Persons. Ingredients and preparation are given in Chapter 3, Veal, No. 6, Veal Roast Pudding. No. 47—BAKED SWEET PUDDING WITH WINE FROSTING. Quantity for 6 Persons. 6 rolls 1 pt. of milk ¼ lb. of good butter ¼ lb. of sugar ⅛ lb. chopped citron or almonds 1¼ grated lemon peel ¼ tsp. of cinnamon 6 eggs For Wine Frosting. 6 eggs ⅛ lb. of sugar Peel and juice of 1 lemon ¼ tsp. of cinnamon 2 glasses of French white wine 1 glass of arrack Preparation: The crust is grated off the rolls, these are cut up, soaked in milk for 1 hour, then the milk is pressed out and the soaked rolls stirred with the melted butter to a creamy mass. Add sugar, citron, cinnamon, 6 yolks of eggs, and the beaten whites. Butter a pudding dish, put in the batter and bake 1 hour. Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon peel and lemon juice, cinnamon, French white wine and arrack and heating it on the fire while beating constantly. Then add the 6 beaten whites of eggs to the hot sauce. Pour the wine sauce over the hot baked pudding and serve at once. No. 48—BAKED RYE BREAD PUDDING WITH APPLES. Quantity for 6 Persons. 2½ cups of soaked rye bread 3 eggs 1 cup of sugar 6–8 medium-sized, sweet-sour apples ⅛ lb. of butter ¾ cup of currants Preparation: The apples are peeled, cored, cut into slices ¼ inch thick. Cream the butter, add sugar, yolks of eggs, rye bread, currants and beaten whites of eggs. Butter a pudding dish and fill it with alternating layers of rye bread mixture and apples with sugar sprinkled over, repeat 2 or 3 times. The top layer should be rye bread. Put on small pieces of butter and bake in oven 1 hour. Serve sweet cream with the pudding. No. 49—BAKED NOODLE PUDDING. Quantity for 6 Persons. Noodles made front 2 eggs Salt water 6–8 medium-sized, sweet-sour apples ¾ cup of sugar ½ cup of currants 1 cup of water