CARROT PUDDING

Beat one and a half cups of powdered sugar and the yolks of eight eggs; take one and a half cups peeled and grated raw carrots and stir all together.  Add one cup of grated almonds, the rind of half a lemon chopped finely, one tablespoon of wine, and last the beaten whites of the eggs.  Bake in a well-buttered and flour-sprinkled form at least one hour in a slow oven.

ALMOND PUDDING, No. 1

Take the whites of seven eggs with the yolks of ten, one-half pound of pulverized sweet almonds with one-half ounce of pounded bitter almonds, one-half pound of powdered sugar and one tablespoon of orange-flower water.  Beat the eggs well with the orange water, then add the sugar and almonds gradually; beat all for one hour or until it bubbles; then grease deep pie-dishes with olive oil and pour in the mixture.  They must be baked in a rather moderate oven.  When the mixture is set and browned place over them a paper greased with olive oil to prevent them getting dark.  Serve cold.

Powdered sugar should be sprinkled freely over the pudding before serving.  If you wish to have them very rich boil one-half pound of sugar with one-half pint of water until it thickens; cool and pour over the pudding when you take it from the oven.

ALMOND PUDDING, No. 2

Take one pound blanched almonds pounded, eight eggs, cinnamon, and lemon rind.  Beat the eggs for twenty minutes, then add one and one-half cups of sugar gently, and then the almonds; mix all together thoroughly.  Bake in shallow pans and serve cold.

ALMOND HILLS

Roast one-quarter pound of sweet almonds, cut into strips lengthwise in a spider of heated sugar, not too brown.  Beat one-half pound of sifted powdered sugar and the whites of five eggs to a very stiff froth.  Mix all thoroughly and place teaspoonfuls of this mixture on waxed paper, and bake a light brown, in slow oven.

APPLE SPONGE PUDDING

Pare eight apples and cut off the tops carefully, so as to be able to use them as covers to the apples.  Now scrape out the inside with a knife, being careful not to break the apple.  Mix the scrapings with sugar, raisins, cinnamon, pounded almonds and a little white wine.  Fill this mixture into the hollow of the apple and clap on a cover for each apple; then grease a pudding dish, lay in the apples and stew them for a few minutes, but not long enough to break them.  Make a sponge cake batter of eight eggs and two scant cups of sugar and a pinch of salt and add the grated peel of a lemon and beat until thick, at least half an hour.  Fold in a cup of matzoth flour, sifted very fine.  Pour this batter over the apples and bake in a moderate oven.  Serve with wine sauce.  Half this quantity is sufficient for a small family.