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and cook for 20 minutes, stirring constantly; fill the mass into a mold rinsed with cold water to stiffen. Turn it out and serve with cream or milk.
Remarks: If you use corn starch instead of farina, mix it with 1 cup of cold juice before putting it into the boiling juice. Then boil it 5 to 8 minutes and fill it into the mold. If the farina is not sweet enough, add more sugar while boiling.
No. 102—GOOSEBERRY PUDDING.
Quantity for 6 Persons.
- 2 qts. of gooseberries
- 1 qt. of water
- 1 lb. of sugar
- ¾ cup of fine farina
Preparation: Gooseberries are best when still unripe. Cook them in water for ½ hour, then press through a fine sieve and put in the sugar and cook again with the farina for 10 minutes. Fill it into a dish rinsed with cold water and set aside to stiffen, turn it out and serve with cream or milk.
No. 103—CHERRY PUDDING.
Quantity for 6 Persons.
- 2 lbs. of sour cherries
- 1 pt. of water
- ¼ lb. of sugar
- 1 tbsp. of lemon juice ¼ lb. of corn starch
Preparation: Clean arid stone the cherries, then crush about 20 stones and cook them with the cherries in the water slowly for ½ hour, after that strain them and add lemon juice and sugar. Then let it come to boil again. Mix the corn starch with 1 cup of cold juice and stir it into the boiling juice to cook 5 to 8 minutes more, stirring constantly. Put into a dish rinsed with cold water and after stiffening, turn it out and serve with cream or milk.
Remarks: If the pudding is too thin, add more corn starch.
No. 104—HILL CREAM.
Quantity for 6 Persons.
- ¾ qt. sweet cream
- 5 yolks of eggs
- ½ lemon peel
- ¼ lb. of sugar
- 3 whites of eggs
- 1 glass of raspberry jelly
- 1 tbsp. of flour
Preparation: Cream, yolks of eggs, grated lemon peel, flour and sugar are mixed well and boiled to a cream. The 3 beaten whites of eggs and the jelly are stirred 1 hour, then fill the cream into a glass dish and set to cool. After cooling, fill the jelly on top of it. Serve cold.
