European Stars And Stripes (Newspaper) - September 22, 1988, Darmstadt, Hesse                                While bread Complete with crusts butter a 9-Inch Square baking pan. Preheat the even to 35n"f. Melt three Tablespoons of the butter and set it aside. In a Large bowl Cream together the sugar Wilh the remaining three Tablespoons of butter until the mixture is Light and Fluffy. Add the cottage cheese one egg Yolk grated Lemon Rind  of Vanilla extract and Salt. Mix All the ingredients Well. Put the milk into a medium size howl anal stir in the freshly grated Nutmeg and the remaining Teaspoon of Vanilla. Dip each slice of bread briefly in the milk before putting it into the pan. To assemble the pudding cover the Bottom of the baking pan with a layer of milk dipped bread slices using a third of the total number of slices tear some of the slices into smaller pieces to make them fit into the pan and cover the Bottom entirely drizzle half the melted butter Over the bread. Spread half the cottage cheese mixture in in even layer Over the bread. Sprinkle half us sultanas and chopped walnuts Over the milage cheese mixture. Add another layer of milk dipped bread drizzled with the in  melted butter followed by a Lay r of the remaining cottage cheese mixture covered with the rest of the sultanas and walnuts. Top the pudding with n final layer of milk dipped bread. Whisk together the remaining two mpg Yolks then lightly whisk them into the milk left Over in inc bowl. I our this mixture Over the Tup of the pudding. Bake in preheated 350 f. For 50 to fall minutes or until the milk egg mixture is no longer liquid. Serve warm or at room temperature Wilh fresh Cream or Vanilla custard sauce recipe follows pour re Over the top if desired. Store leftover in id pudding in the refrigerator serves six in eight. Nole you ran macerated the sultanas in in Tablespoons of Sli Ovll Plum Brandy Over Nihl before using them in ibis recipe Vanilla custard sauce 2vi flips milk j egg Yolk it cup sugar Teaspoon  1 Teaspoon  extract in a Small Saucepan scald the milk then allow it Tuchol in lukewarm. In a medium size Huml Biml Tot flier Ilie egg Yolks sugar ind Salt. When Tai milk  become tepid add Illo the egg mixture very slowly stirring constantly Cook the mixture in the lop part of a double Buile i air not in simmering water until the sauce in likens. Sir constantly during the conking. It mite from heat and stir in tilt1 . Serve . Makes 2 i cups of sauce. Crimm Ecrett norwegian sour Cream porridge 4 cups 11 Chi met heavy Cream whipping  a cup loin on juice freshly sauce de and trained i cup flour 2 cups milk to to /4 Teaspoon Salt in a Large heavy non aluminium Saucepan Combine the heavy Cream and Lemon juice. Stir until they Are Well blended and let the mixture stand at mom temperature uncovered for 3u minutes to allow the Cream to sour. Just before cooking the Cream put the milk into a Small Luce pan Anil Start heating it so the milk will be hot when you need in later bring the soured Cream to a boil Over medium heal stirring constantly Wilh a wooden spoon. Boil gently for six to seven minutes stirring constantly to Prev Cal sticking. Reduce the heat Lolow sift half of the flour Over the Cream arid sir vigorously to mix the ingredients together. The mixture will look curdled and will begin to separate into mulled butter from the Cream and Small White globs of he Cream flour mixture. Don t panic this is exactly whal it is supposed to Ifo. Continue cooking he mixture Over Low heal stirring rapidly almost beating it Wilh the wooden spoon. As the melted butter separates from the mixture and rises to the lop skim off the Butler and put it into a Small Saucepan. Keep doing this cooking and stirring the Cream skimming off the melted butter until no More Butler separates and rises to i he lop. This will take approximately 10 minutes. Remove the pan from the heat and let it sit for a minute. Skim off any additional butter that separates. You will have about a cup of melted clarified butter. Keep the Buller warm on the stove. Return the Large Saucepan to the stove Over Low heat Sill in let remaining flour and stir until it begins to blend with Lite thick Cream flour mixture in the pan. Add the hot milk a Small amount at a Lime stirring vigorously after each addition. Continue stirring All the ingredients Over Low heat until the porridge is smooth add to Teaspoon Salt sir Well and Lasic. Add another 14 Teaspoon Salt if desired serve hoi in individual bowls. Spoon a Small amount of the warm melted Butler Over the porridge and Sprinkle cinnamon sugar Over the lop. To make cinnamon sugar mix Vij cup of sugar and 1w Teaspoons of cinnamon in a Smalt bowl accompany each serving Wilh a Glass of red or Black currant juice or Cranberry juice. Serves four to six people. Leftover Romme Grot  la stored covered in the refrigerator. To reheat rom Mcgroty Pul in into a heavy Saucepan add a Small amount of cold milk and Cook Over medium to Low heal stirring constantly to prevent scorching. Note the melted Butler produced when you make rom Mcarol is clarified Butler which is called for in some recipes. You will have a lot of clarified butter Tell Over even after serving it on top of the Riim Megret. Keep the remaining butter stored in a covered Jar in the refrigerator for future use. Mrs. Grindley s Christmas pudding 1 i cups White flour it Teaspoons baking powder i Teaspoon sail i a Teaspoons Nutmeg 1 i Teaspoon cinnamon it Teaspoon cloves 1 Pound Brown bread crumbs about 4 cups 3 cups currants 3 cups dark raisins 3 cups Golden raisins w cup candied fruit Peel w cup chopped almonds 5 eggs i cup rum w cup milk 1 whole Lemon Peel and juice i cup treacle or dark molasses 2 cups 1 Pound butter 2v cups dark Brown sugar firmly packed Dono use prepackaged dry breadcrumbs. Make fresh bread crumbs by Fulling one Pound of Brown bread into cubes then processing them in a blender until the bread is turned into Fine crumbs. The bread should be two to four Days old and slightly dried out but not stale into a Large bowl sift together the flour baking powder Salt Nutmeg cinnamon and cloves. Stir in the fresh Brown breadcrumbs dried currants dark raisins Golden raisins candied fruit Peel and chopped almonds. In 3 medium size bowl beat together the eggs rum and milk  the Peel of one Lemon squeeze All the juice from the Lemon Combine the Peel and the juice and set aside. Slightly warm the treacle dark molasses in a Small Saucepan. In a very Large bowl Cream together the butter Anil Brown sugar. Baal in the warmed treacle Lemon juice and Lemon Peel. Add the a Colin egg mixture and sir Well. Add the flour fruit mixture and mix very Well adding a Lille More milk if the mixture seems Loo dry. Cover the bowl Anil refrigerate the mixture overnight. The next Day butter three 1 i quart pudding basins or deep Heatproof bowls. Divide the baiter evenly among the three basins. Cover the lop of each Basin Wilh a double thickness of aluminium foil and lie the foil securely in place with string to Seal the tops of he basins. Pul the basins in a Large Steamer pot or in deep saucepans pour in boiling Waler to reach Halfway up the sides of the basins and bring the water to a Boll again. Cover the pants tightly and steam the puddings for four hours the water should continue boiling during this entire period. Add More boiling water As needed to keep the Wal or level Halfway up the sides of the basins. When the puddings have finished steaming remove the big sons from the Waler and Lei the puddings Cool to room temperature still covered with foil. Then replace the original foil with a new double layer of foil. After this initial steaming the puddings should be stored lightly covered in a Cool dry place for Al least two months to let the flavors Ripen. They can be stored for As Long As 10 months before serving steam the puddings again for one and a half to two hours following i he steaming directions above. Untold the puddings and serve hot Wilh Brandy sauce recipe below. Makes three puddings which serve six people each. Brandy sauce 1 / cups whipping Cream 2 Tablespoons Brown sugar 4 Teaspoons Brandy 1 egg White whip the Cream until in starts to thicken. Add the Brown sugar and Brandy and whip until the Cream is very thick. In another bowl  one egg White until in is stiff bul not dry. Fold the egg Shile into the Cream mixture. Makes approximately three cups. E 1mb enem h  11, ism Tripet mtg int