Page:Meier - The Art of German Cooking and Baking.djvu/278

 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.


 * 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.


 * 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.


 * 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.