MILK SUPPLY AND CREAMERY PRODUCTS 61 



Nesselrode Pudding: 



3 gallons 30% cream 

 10 dozen eggs 



10 11 )s. cane sugar 



4 oz. vanilla extract 



6 lbs. candied cherries and assorted fruits 

 4 lbs. raisins 

 4 lbs. macaroons 



Manhattan Pudding: 



3 gallons 30% cream 

 10 dozen eggs 



12 lbs. sugar 



2 qts. orange juice 



1 pt. lemon juice 



4 lbs. walnut meats 

 4 lbs. pecan meats 



4 lbs. cherries and assorted fruits 



Plum Pudding: 



3 gallons 30% cream 

 10 dozen eggs 



10 lbs. sugar 

 2)4 lbs. chocolate 



4 lbs. cherries and assorted fruits 



2 lbs. raisins 



2 lbs. figs 



1 lb. walnut meats 



3 teaspoonfuls ground cinnamon 

 3^ teaspoonful ground cloves. 



VIII. Aufait is a brick cream consisting of layers of 

 one or more kinds of cream with solid layers of frozen 

 fruits. 



Fig aufait may be made from three la^^ers of cream 

 of various flavors with two layers of whole or sliced 

 figs. It is most satisfactory to slice the figs lengthwise 

 in halves. 



Other aufaits may be made from a variety of pre- 



