The Twentieth Century Cook book

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No. 3.
Cream a piece of butter size of an ^^^, with i cupful sugar, then break in one by one 6 yolks, stirring all the time. Then add ^ lb. girated chocolate, pinch TWENTIETH CENTURY COOK BOOK. 1 89 salt, y^ teaspoonful cinnamon, i cupful grated bread crumbs, i ounce chopped citron, and ^ cupful grated almonds. (If desired almonds and citron may be omitted.) Flavor with i wineglassful Madeira or sherry wine, and i teaspoonful vanilla. Mix well, then stir in lightly 6 stiffly-beaten whites. Serv
...e with cold or whipped cream.
Ryc-Bread Pudding.
Dry y2 cupful rye-bread crumbs in oven. Beat yolks 4 eggs very light with ^ cupful sugar, then add a pinch of cloves and allspice, i^ teaspoonful of cin- namon, grated rind of yi lemon, and y^ lb. chopped almonds. Moisten crumbs with 3 tablespoonfuls of whiskey or brandy, add to eggs, then add stiffly-beaten whites 4 eggs. Put in mold and boil 3 hours. Serve with a brandy or whiskey sauce.
Prince Albert Pudding.
Cream % lb. butter with J^ lb. sugar, until light, add 6 beaten yolks, Y^ cupful stoned raisins, ^ cupful cut citron ; mix well.


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