68 MORE POT-POURRI 



Fried (German) Pudding-. To make the batter 



put two pints of milk to boil with a tiny pinch of salt and 

 two ounces of butter. When boiling, stir in very smoothly 

 eight ounces of finest Hungarian flour. (Use no other 

 flour than Hungarian or Austrian for all sweets and 

 sauces.) Stir till the batter recedes from the sides of the 

 stewpan, then pour it into a dish to get cold. Add six 

 eggs and two spoonfuls of rum, mix gently. Put a deep 

 iron pan full of frying-fat on the fire, but let it get only 

 moderately hot. Fry the batter in round balls in the 

 following way. To make this very German pudding 

 properly, one should have a large tin syringe made speci- 

 ally for the purpose, but in its absence the batter must 

 be taken up by small teaspoonfuls and dropped into the 

 frying-fat. It will form round balls, which should be 

 constantly moved about with a spoon to get them golden - 

 coloured all over. When they show little cracks they are 

 sufficiently done. For this method the batter should 

 be made a little stiffer than for the syringe by adding 

 a little more flour. Serve with dissolved fruit syrup or 

 custard. 



Gateau Savarin. Ingredients : a little less than one 

 pint of milk, six ounces of butter, ten eggs, two ounces 

 of pounded sugar, one pound of good Hungarian flour, 

 sifted grated peel of two lemons, two ounces of good 

 German yeast, a pinch of salt. Put one-fifth part of the 

 flour, the yeast, and the milk together in a deep basin, and 

 work them to a stiff paste ; cover with a cloth, and stand 

 in a tepid place till it swells to double its size. Put 

 all the other ingredients into a much larger basin, mix 

 them very vigorously and thoroughly with the hands for 

 ten minutes, then work into this the first paste with 

 the yeast in it. When all is well incorporated, work 

 it for another fifteen minutes. Fill the tin or earthen- 

 ware Savarin shapes with paste to one-third of their height, 



