German Dishes.

Waikato Times, Volume XXIV, Issue 1991, 11 April 1885, Page 2 (Supplement)

German Dishes.

hOCHK (MOULDS). We have no suitable term for this sort of dish in English. Sponge pudding is tho nearest, but this does not do it justice; nor is oimtaid right. We must therefore call it a mould.

Bread Moi ld.— Stir well togather the yolka of six eggs and 3 oz of powdered sugar, mix in 2 0/ of grated bread, any approved flavouring of epice or grated lemon peel, and the whites of four egga whisked to a stiff snow, stirred lightly in at last ; have a mould well buttered, sprinkle in some finely shred blanched al monds, and lay here and there a thin sliae of candied peel ; put the mass into the mould and steam it with care ; boil sugar to a thread height and pour it over when the koche is turned out of the mould. Servo it without delay.

Curds Mould. — Stir to a cream ."{ oz of butter, then stir in well the following in suacession : the yolks of six eggs, 3 oz of powdered sugar, :5 oz of curds rubbed smooth, and the whites of the eggs whipped to a stiff snow, stirred in gently the last thing. It may be either baked or steamed in a well-buttered mould; then turn it out and strew it with sugar. ?

Cri \m Mould. — Stir a walnut-si/el pioce of butter soft, then whisk in the yolks of four eggs singly, adding with each one a larpje tablespoonful of thick cream ; then stir in three tablespoonfuls of powdered sugar and three of the flour. Add, lastly, the whites of the eggs whisked to a stiff snow. Well butter a tin mould, and dredge it with flour, hither bake or steam it ; serve with fruit, sauce, or syrup.

Spon&k Cucr Mould. — In half a pint of cream soak as many sponge cakoa as it will moisten ; beat them up with a fork. Whisk two eggs and the yolks of six, wUh a tablespoonfull of vanilla sugar, to ft foam ; stir all together. Add the snow of four eg^ whites, stirred gently in ; steam it in a buttered mould, and serve with chocolate sauce.

Viknn* Mould. — Put half a pint of cream in a stewpan, with 2 0/ of sugar pounded with vanilla, and two shallow tablespoonfuls of flour. Stir this till it boils and thickens, then take it from the fire, turn it into a basin, stir till it is cold, then add the yolks of six egga and the whites whisked to a stiff snow ; bake it in a buttered dish.

Rusks Mould — Weigh .5 0/ of thin rusks, spread any fine fruit preserve between every two, lay them in a buttered mould ; beat together half a pint of cream, half a pint of milk, two eggs and two yolks. Pour this over the rusks ; let all stand half an hour, steam it, turn it out when done, and serve with sweet wine sauce.

Potato Moli/d. — Whisk threo egg 3 with 2 oz of sugar and a little grated lemon peal, then stir in a pint of cream and enough grated cold potatoes to form a very thick batter, which must be so stiff that it will not drop from the spoon. Bake it in a well-but-tered mould.

Ecg Mould. — loz of butter, loz of sugar, the yolks of eight eggs, the grated peel and the juice of half a lemon, and a tablespoonful of flour must be whipped to a foam, then stir in the whites of four egga in a s'dT snow. Bake it in a buttered foam or dish.

Almond Mouijd.— Stiv 3 on ol butter to a nraum, then mix in 1 oz of sugar, the yulks of six eggs, 4 oz of almonds, sliced thin, and when the above has been thoroughly stirred, add the whites of six eggs, whisked to a firm snow, stir in the latter lightly. Steam in a well-buttered mould, with sugar sprinkled in over the butter. Seive with the following sauce.

Fruit Whip 3 — To be served with the foregoing : Whisk the whites of two or three eggs to a stiff snow, choose a rich coloured fruit syrup, and by degrees whip in among the snow enough to givo colour and flavour. Tut the foam round the dish as a wreath. Hand more of the fruit syrup if required.