Advanced Mathematics for Engineers with

Applications in Stochastic Processes 1st Edition

Aliakbar Montazer Haghighi pdf download

https://ebookfinal.com/download/advanced-mathematics-for-
engineers-with-applications-in-stochastic-processes-1st-edition-
aliakbar-montazer-haghighi/

Explore and download more ebooks or textbooks

at ebookfinal.com
 We believe these products will be a great fit for you. Click
the link to download now, or visit ebookfinal
to discover even more!

Stationary Stochastic Processes for Scientists and

Engineers 1st Edition Georg Lindgren

https://ebookfinal.com/download/stationary-stochastic-processes-for-
scientists-and-engineers-1st-edition-georg-lindgren/

Stochastic processes with applications to finance 2nd ed.

Edition Kijima

https://ebookfinal.com/download/stochastic-processes-with-
applications-to-finance-2nd-ed-edition-kijima/

Probability and Stochastic Processes A Friendly

Introduction for Electrical and Computer Engineers 2nd
Edition Roy D. Yates
https://ebookfinal.com/download/probability-and-stochastic-processes-
a-friendly-introduction-for-electrical-and-computer-engineers-2nd-
edition-roy-d-yates/

Stochastic Processes From Applications to Theory 1st

Edition Pierre Del Moral

https://ebookfinal.com/download/stochastic-processes-from-
applications-to-theory-1st-edition-pierre-del-moral/
Mathematics for Engineers 4th Edition Tony Croft

https://ebookfinal.com/download/mathematics-for-engineers-4th-edition-
tony-croft/

Asymptotic Statistics With a View to Stochastic Processes

1st Edition Reinhard Höpfner

https://ebookfinal.com/download/asymptotic-statistics-with-a-view-to-
stochastic-processes-1st-edition-reinhard-hopfner/

Stochastic Calculus of Variations for Jump Processes 1st

Edition Yasushi Ishikawa

https://ebookfinal.com/download/stochastic-calculus-of-variations-for-
jump-processes-1st-edition-yasushi-ishikawa/

Stochastic Processes and Models David Stirzaker

https://ebookfinal.com/download/stochastic-processes-and-models-david-
stirzaker/

Applied Stochastic Processes 1st Edition Ming Liao

(Author)

https://ebookfinal.com/download/applied-stochastic-processes-1st-
edition-ming-liao-author/
Advanced Mathematics for Engineers with Applications
in Stochastic Processes 1st Edition Aliakbar Montazer
Haghighi Digital Instant Download
Author(s): Aliakbar Montazer Haghighi; Jian-ao Lian; Dimitar P. Mishev
ISBN(s): 9781624176814, 162417681X
Edition: 1
File Details: PDF, 16.38 MB
Year: 2010
Language: english
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook Central,
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 MATHEMATICS RESEARCH DEVELOPMENTS

ADVANCED MATHEMATICS
FOR ENGINEERS WITH APPLICATIONS
IN STOCHASTIC PROCESSES
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

No part of this digital document may be reproduced, stored in a retrieval system or transmitted in any form or
by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no
expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No
liability is assumed for incidental or consequential damages in connection with or arising out of information
contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in
rendering
Advanced Mathematics legal,
for Engineers withmedical or any
Applications other professional
in Stochastic services.
Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 MATHEMATICS RESEARCH DEVELOPMENTS

Queueing Models in Industry Geometric Properties and Problems

and Business of Thick Knots
A.M. Haghighi and D.P. Mishev Yuanan Diao and Claus Ernst
2008. ISBN: 978-1-60456-189-0 2009. ISBN: 978-1-60741-070-6

Boundary Properties and Applications Lie Groups: New Research

of the Differentiated Poisson Integral for Altos B. Canterra (Editor)
Different Domains 2009. ISBN: 978-1-60692-389-4
Sergo Topuria 2009. ISBN: 978-1-61668-164-7 (E-book)
2009. ISBN: 978-1-60692-704-5
Emerging Topics on Differential
Quasi-Invariant and Pseudo- Geometry and Graph Theory
Differentiable Measures in Banach Lucas Bernard and Francois Roux (Editors)
Spaces 2009. ISBN: 978-1-60741-011-9
Sergey Ludkovsky
2009. ISBN: 978-1-60692-734-2 Weighted Norm Inequalities for Integral
Transforms
Operator Splittings and their with Product Kernals
Applications Vakhtang Kokilashvili, Alexander Meskh
Istvan Farago and Agnes Havasiy and Lars-Erik Persson
2009. ISBN: 978-1-60741-776-7 2009. ISBN: 978-1-60741-591-6

Measure of Non-Compactness for Group Theory: Classes, Representation

Integral Operators in Weighted and Connections,
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Lebesgue Spaces and Applications

Alexander Meskhi Charles W. Danellis (Editor)
2009. ISBN: 978-1-60692-886-8 2010. ISBN: 978-1-60876-175-3

Mathematics and Mathematical Logic: Functional Equations, Difference

New Research Inequalities and Ulam Stability
Peter Milosav and Irene Ercegovaca Notions (F.U.N.)
(Editors) John Michael Rassias (Editor)
2009. ISBN: 978-1-60692-862-2 2010. ISBN: 978-1-60876-461-7

Role of Nonlinear Dynamics in Control Theory and its Applications

Vito G. Massari (Editor)
Endocrine Feedback
2010. ISBN: 978-1-61668-384-9
Chinmoy K. Bose
2010. ISBN: 978-1-61668-447-1 (E-book)
2009. ISBN: 978-1-60741-948-8

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 Handbook of Optimization Theory: Integral Transforms and Volterra
Decision Analysis and Application Functions
Juan Varela and Sergio Acuña (Editors) Alexander Apelblat
2010. ISBN: 978-1-60876-500-3 2010. ISBN: 978-1-61668-362-7
2010. ISBN: 978-1-61668-899-8 (E-book)
Structural Analysis
Matthew L. Camilleri (Editor) Exact Treatment of Finite-Dimensional
2010. ISBN: 978-1-61668-987-2 and Infinite-Dimensional
2010. ISBN: 978-1-61728-481-6 (E-book) Quantum Systems
Tomislav P. Zivkovic
Clustering Algorithms and 2010. ISBN: 978-1-61668-597-3
Mathematical Modeling 2010. ISBN: 978-1-61668-890-5 (E-book)
Caroline L. Wilson (Editor)
2010. ISBN: 978-1-61668-681-9 Exponential Distribution -
2010. ISBN: 978-1-61728-447-2 (E-book) Theory and Methods
Mohammad Ahsanullah
Mathematical Models of Non-linear 2010. ISBN: 978-1-61668-317-7
Phenomena, Processes and Systems:
From Molecular Scale Zhang Neural Networks and Neural-
to Planetary Atmosphere Dynamic Method
Alexey B. Nadykto, Ludmila Uvarova and Yunong Zhang and Chenfu Yi
Anatoli V. Latyshev (Editors) 2010. ISBN: 978-1-61668-839-4
2010. ISBN: 978-1-60876-994-0 2010. ISBN: 978-1-61728-465-6 (E-book)

Global Attractors of Set-Valued Advanced Mathematics for Engineers

Dynamical and Control Systems with Applications in Stochastic Processes
David N. Cheban Aliakbar Montazer Haghighi, Jian-ao Lian
2010. ISBN: 978-1-61668-021-3 and Dimitar P. Mishev
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

2010. ISBN: 978-1-60876-880-6

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 MATHEMATICS RESEARCH DEVELOPMENTS

ADVANCED MATHEMATICS
FOR ENGINEERS WITH APPLICATIONS
IN STOCHASTIC PROCESSES

ALIAKBAR MONTAZER HAGHIGHI

JIAN-AO LIAN
AND
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

DIMITAR P. MISHEV

DEPARTMENT OF MATHEMATICS
PRAIRIE VIEW A&M UNIVERSITY
(A MEMBER OF THE TEXAS A&M UNIVERSITY SYSTEM)

Nova Science Publishers, Inc.

New York

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 Revised Edition 2011

Copyright © 2010 by Nova Science Publishers, Inc.

All rights reserved. No part of this book may be reproduced, stored in a retrieval system or
transmitted in any form or by any means: electronic, electrostatic, magnetic, tape, mechanical
photocopying, recording or otherwise without the written permission of the Publisher.

For permission to use material from this book please contact us:
Telephone 631-231-7269; Fax 631-231-8175
Web Site: http://www.novapublishers.com

NOTICE TO THE READER

The Publisher has taken reasonable care in the preparation of this book, but makes no expressed or
implied warranty of any kind and assumes no responsibility for any errors or omissions. No
liability is assumed for incidental or consequential damages in connection with or arising out of
information contained in this book. The Publisher shall not be liable for any special,
consequential, or exemplary damages resulting, in whole or in part, from the readers’ use of, or
reliance upon, this material. Any parts of this book based on government reports are so indicated
and copyright is claimed for those parts to the extent applicable to compilations of such works.

Independent verification should be sought for any data, advice or recommendations contained in
this book. In addition, no responsibility is assumed by the publisher for any injury and/or damage
to persons or property arising from any methods, products, instructions, ideas or otherwise
contained in this publication.

This publication is designed to provide accurate and authoritative information with regard to the
subject matter covered herein. It is sold with the clear understanding that the Publisher is not
engaged in rendering legal or any other professional services. If legal or any other expert
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

assistance is required, the services of a competent person should be sought. FROM A

DECLARATION OF PARTICIPANTS JOINTLY ADOPTED BY A COMMITTEE OF THE
AMERICAN BAR ASSOCIATION AND A COMMITTEE OF PUBLISHERS.

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA

Haghighi, Aliakbar Montazer.

Advanced mathematics for engineers with applications in stochastic processes / Aliakbar Montazer Haghighi, Jian-ao
Lian, Dimitar P. Mishev.
p. cm.
Includes bibliographical references and index.
ISBN:  (eBook)
1. Functions of several complex variables. 2. Stochastic analysis. I. Lian, Jian-ao. II. Mishev, D. P. (Dimiter P.) III. Title.
QA331.H175 2009
510--dc22
2009044328

Published by Nova Science Publishers, Inc. New York

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 To My Better Half, Shahin, for her long patience and support
-A. M. Haghighi

To Xiaoli, you and your beautiful smile are always my best home remedies
-J.-A. Lian

To My Mother and My Late Father

-D. P. Mishev
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 CONTENTS
Dedication vii
Preface xiii
Chapter 1 Introduction 1
1.1. Functions of Several Variables 1
1.2. Partial Derivatives, Gradient, & Divergence 6
1.3. Functions of a Complex Variable 17
1.4. Power Series & their Convergent Behavior 20
1.5. Real-Valued Taylor Series & Maclaurin Series 24
1.6. Power Series Representation of Analytic Functions 25
1.6.1. Derivative and Analytic Functions 25
1.6.2. Line Integral in the Complex Plane 29
1.6.3. Cauchy’s Integral Theorem for Simply Connected 30
Domains
1.6.4. Cauchy’s Integral Theorem for Multiply Connected 32
Domains
1.6.5. Cauchy’s Integral Formula 33
1.6.6. Cauchy’s Integral Formula for Derivatives 34
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

1.6.7. Taylor and Maclaurin Series of Complex-Valued 35

Functions
1.6.8. Taylor Polynomials and their Applications 37
Chapter One Exercises 37
Chapter 2 Fourier and Wavelet Analysis 47
2.1. Vector Spaces and Orthogonality 47
2.2. Fourier Series & its Convergent Behavior 55
2.3. Fourier Cosine and Sine Series & Half-Range Expansions 58
2.4. Fourier Series and Partial Differential Equations 60
2.5. Fourier Transform & Inverse Fourier Transform 63
2.6. Properties of Fourier Transform & Convolution Theorem 63
2.7. Discrete Fourier Transform & Fast Fourier Transform 64
2.8. Classical Haar Scaling Function & Haar Wavelets 68
2.9. Daubechies Orthonormal Scaling Functions & Wavelets 70
2.10. Multiresolution Analysis in General 80
2.11. Wavelet Transform & Inverse Wavelet Transform 81
2.12. Other Wavelets 82
2.12.1 Compactly Supported Spline Wavelets 82
2.12.2 Morlet Wavelets 85

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 x Contents

2.12.3 Gaussian Wavelets 87

2.12.4 Biorthogonal Wavelets 88
2.12.5 CDF 5/3 Wavelets 90
2.12.6 CDF 9/7 Wavelets 90
Chapter Two Exercises 95
Chapter 3 Laplace Transform 101
3.1. Definitions of Laplace Transform & Inverse Laplace Transform 101
3.2. First Shifting Theorem 104
3.3. Laplace Transform of Derivatives 105
3.4. Solving Initial-Value Problems by Laplace Transform 106
3.5. Heaviside Function & Second Shifting Theorem 107
3.6. Solving Initial-Value Problems with Discontinuous Inputs 109
3.7. Short Impulse & Dirac’s Delta Functions 110
3.8. Solving Initial-Value Problems with Impulse Inputs 111
3.9. Application of Laplace Transform to Electric Circuits 112
3.10. Table of Laplace Transforms 113
Chapter Three Exercises 114
Chapter 4 Probability 121
4.1. Introduction 121
4.2. Counting Techniques 128
4.3. Tree Diagrams 135
4.4. Conditional probability and Independence 136
4.5. The Law of Total probability 141
4.6. Discrete Random Variables 151
4.7. Discrete Probability Distributions 154
4.8. Random Vectors 171
4.9. Conditional Distribution and Independence 177
4.10. Discrete Moments 181
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

4.11. Continuous Random Variables and Distributions 193

4.12. Continuous Random Vector 219
4.13. Functions of a Random Variable 222
Chapter Four Exercises 229
Chapter 5 Statistics 249
Part One: Descriptive Statistics 251
5.1. Basics Statistical Concepts 251
5.1.1. Measures of Central Tendency 253
5.1.2. Organization of Data 256
5.1.3. Measures of Variability 267
Part Two: Inferential Statistics 270
5.2. Estimation 270
5.2.1. Point Estimation 270
5.2.1.a. Method of Moments 274
5.2.1.b. Maximum Likelihood Estimator (MLE) 275
5.2.2 Interval Estimation 280

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 Contents xi

5.3. Hypothesis Testing 286

5.4. Inference on Two Small-Sample Means 294
5.4. Case 1 Population Variances Not Necessarily Equal, But
Unknown (Confidence Interval) 294
5.4. Case 2 Population Variances Equal, But Unknown
(Confidence Interval) 297
5.4. Case 3 Population Variances Equal, But Unknown
(Testing Null Hypothesis) 299
5.5. Analysis of Variance (ANOVA) 300
5.6. Linear Regression 305
Part Three: Applications of Statistics 317
5.7. Reliability 317
5.8. Estimation of Reliability 327
5.8.1. Estimation of the Reliability by (MLE) Method 329
5.8.2. Estimation of Reliability by Shrinkage Procedures 331
5.8.2.a. Shrinking Towards a Pre-specified R 331
5.8.2.b. Shrinking using the p-value of the LRT 333
5.8.3. Estimation of Reliability by the Method of Moments 336
5.9. Reliability Computation using Logistic Distributions 341
5.10. Reliability Computation using Extreme-Value Distributions 348
5.11. Simulation for computing Reliability using Logistic and Extreme-
Value Distributions 353
5.12. Basics Concepts About Up-and-Down Design 362
5.13. Up-and-Down Design 368
Chapter Five Exercises 371
Chapter 6 Differential and Difference Equations 387
6.1 Introduction 387
6.2 Linear First Order Difference Equations 392
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

6.3. Behavior of Solutions of the First Order Difference Equations 396

Generating Functions and their Applications in Solution of 405
6.4.
Difference Equations
6.5. Differential Difference Equations 422
Chapter Six Exercises 424
Chapter 7 Stochastic Processes and Their Applications 427
7.1. Introduction 427
7.2. Markov Chain and Markov Process 432
7.3. Classification of States of a Markov Chain 442
7.4. Random Walk Process 445
7.5. Birth-Death (B-D) Processes 453
7.6. Pure Birth process – Poisson Process 456
7.7. Introduction of Queueing Process and its Historical 471
Development
7.8. Stationary Distributions 479
7.9. Waiting Time 487
7.10. Single-server Queue with Feedback 490

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 xii Contents

7.10.1.
M/M/1/N with Feedback 491
7.10.2.
Infinite Single-Server Queue with Feedback 492
7.10.3.
The Stationary Distribution of the Feedback Queue Size 497
7.10.4.
The Stationary Distribution of Sojourn Time
of the nth Customer 500
7.10.5. The Moments of Sojourn Time of the nth Customer 503
Chapter Seven Exercises 507
Appendices (Distribution Tables) 515
References 535
Answers to Selected Exercises 543
Index 547
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 PREFACE

Topics in advanced mathematics for engineers, probability and statistics typically span
three subject areas, are addressed in three separate textbooks and taught in three different
courses in as many as three semesters. Due to this arrangement, students taking these courses
have had to shelf some important and fundamental engineering courses until much later than
is necessary.
This practice has generally ignored some striking relations that exist between the
seemingly separate areas of statistical concepts, such as moments and estimation of Poisson
distribution parameters. On one hand, these concepts commonly appear in stochastic
processes - for instance, in measures on effectiveness in queuing models. On the other hand,
they can also be viewed as applied probability in engineering disciplines – mechanical,
chemical, and electrical, as well as in engineering technology.
There is obviously, an urgent need for a textbook that recognizes the corresponding
relationships between the various areas and a matching cohesive course that will see through
to their fundamental engineering courses as early as possible. This book is designed to
achieve just that. Its seven chapters, while retaining their individual integrity, flow from
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

selected topics in advanced mathematics such as complex analysis and wavelets to

probability, statistics, difference equations and stochastic processes. Chapter One establishes
a strong foundation for more recent and complex topics in wavelet analysis and classical
Fourier analysis that are included in Chapter Two.
The book is not for all engineers. However, it allows most engineering majors who need
the necessary mathematical concepts after two semesters of calculus and a semester of
ordinary differential equations to be able to complete their degree. Few instructors teach the
combined subject areas together due to the difficulties associated with handling such a
rigorous course with such hefty materials. Instructors can easily solve this issue by teaching
the class as a multi-instructor course, as it is practiced at Prairie View A&M University in
Texas.
The authors would like to recognize three other colleagues (Stephen Durham, Nancy
Flournoy, and Charles Goddard) for their work, parts of which have been used sporadically
throughout chapters Four, Five, and Seven. Some of the work was developed from the lecture
notes of the first author (Aliakbar Montazer Haghighi) and his three colleagues starting in
1991.
We hope the book will be an interesting and useful one to both students and faculty in
science, technology, engineering, and mathematics (STEM).

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 Chapter 1

INTRODUCTION

The first and second semesters of calculus cover differential and integral calculus of
functions with only one variable. However, in reality, students have to deal with functions
with two or more variables. That is exactly what the third semester calculus is all about: the
differential and integral calculus of functions with two or more variables, usually called
multiple variable calculus. Why bother? Calculus of functions of a single variable only
provides a blurry image of a picture. Yet, many real world phenomena can only be described
by functions with several variables. Calculus of functions of multiple variables perfects the
picture and makes it more complete. Therefore, we introduce a few critical key points for
functions of several variables in this book. Further details can always be found in a textbook
for multivariable calculus.

1.1. FUNCTIONS OF SEVERAL VARIABLES

We start with a simple example, as a function of two variables

Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

and , shown in Figure 1.1.1.

1
z-axis

-1 4
-4 2
-2
0
0
2 -2
4 -4 y-axis
x-axis

Figure 1.1.1. Graph of the two-variable function .

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 2 Aliakbar Montazer Haghighi, Jian-ao Lian and Dimitar P. Mishev

Definition 1.1.1.

A function of several variables is a function with domain being a subset of and range
being a subset of , where the positive integer is the number of independent variables.

It is clear that explicit functions with two variables can in general be visualized or
plotted, as the function shown in Figure 1.1.1.

Example 1.1.1.

Find the domain and range, and sketch the graph of the function of two variables
.

Solution
The domain of can be determined from the inequality , i.e., the
unit disk in : . If we let , the range is clearly
, simply because . Henceforward, the graph of is the top half
of the unit sphere in space, or . See Figure
1.1.2.

Definition 1.1.2.

A level set of a real-valued function of variables with

respect to an appropriate real value , called at level for short, is

.
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

1
0.8
0.6
z-axis

0.4
0.2
0
-0.2
1
0.5 1
0 0.5
-0.5 0
-0.5
-1 -1
y-axis x-axis

Figure 1.1.2. Graph of the two-variable function , the unit hemisphere.

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 Introduction 3

It is also called a contour of . A contour plot is a plot displaying level sets for several
different levels. A level set of a function with two variables and at level is called a
level curve or a contour curve, i.e., . Level curves of the function in Figure 1.1.1
at level is a collection of infinite circles

A level set of a function with three variables , , and at level is called a level surface
or a contour surface, i.e., . The level surface of at
level , which is nonnegative, is the sphere .
Functions with three or more variables cannot be visualized anymore. As a simple
example, the function is a function with three variables. Although
cannot be visualized in the four-dimensional space, we can study the function by
investigating its contour plots, i.e., for different level values on .

Definition 1.1.3.

A parametric equation or parametric form of a real-valued function or an equation is a

method of expressing the function or the equation by using parameters.
It is known that the equation of an ellipse in standard position, i.e., ,
has its parametric form , , with the parameter . Similarly, a
standard axis-aligned ellipsoid has a parametric form
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

(1.1.1)

where , which is used for azimuthal angle, or longitude (denoted by ), and

, which is used for polar angle, or zenith angle, or colatitude (latitude ).
Equations in (1.1.1) are the usual spherical coordinates (radial, azimuthal, polar),
a natural description of positions on a sphere.
A surface can sometimes also be given in terms of two parameters, or in its parametric
form, like the function in Figure 1.1.1. Figure 1.1.3 is the plot of a typical seashell surface
[cf., e.g., Davis & Sigmon 2005], given by a parametric form

(1.1.2)

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
 4 Aliakbar Montazer Haghighi, Jian-ao Lian and Dimitar P. Mishev

where and .

-3

-6

-9
-4 -4
0 0
4 4

Figure 1.1.3. Graph of a seashell surface with its parametric form given by (1.1.2).

Definition 1.1.4.

For , a -neighborhood (or -ball) of a point in is the set of points that are
less units away from , i.e., if , the -neighborhood of is the set
Copyright © 2010. Nova Science Publishers, Incorporated. All rights reserved.

This of course coincides with the usual -neighborhood of a point , when ,

namely, the length open interval . When , the -
neighborhood of a point is the open circle with diameter :
. Naturally, when , the -neighborhood
of a point is the following open sphere with diameter :
.

Definition 1.1.5.

Let be a function on with variables , and . Then the limit

of is when approaches , denoted by

Advanced Mathematics for Engineers with Applications in Stochastic Processes, Nova Science Publishers, Incorporated, 2010. ProQuest Ebook
Discovering Diverse Content Through
Random Scribd Documents
 No. 40—PIE MADE FROM GROUSE,
HAZELHEN, SNOWHEN, SNIPE, QUAIL,
PARTRIDGE.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 39, Chapter 6.

No. 41—COLD GAME PIE.

Venison, Doe, Boar, Rabbit.
Quantity for 6 Persons.
Ingredients and preparation are given under No. 11, Chapter 7,
Cold Game Pie.

No. 42—RABBIT PIE.

Quantity for 6 Persons.
Ingredients and preparation are given under No. 22, Chapter 7,
Rabbit Pie.

No. 43—OYSTER PATTIES.

Quantity for 6 Persons.
Ingredients and preparation are given under No. 57, Chapter 8,
Fish.

No. 44—NOODLES.
 Quantity for 6 Persons.

4 eggs
Piece of butter size of walnut
2 cups of flour

Preparation: Beat the eggs and butter well, mix in the flour
gradually, knead the dough 20 minutes, roll it out very thin, so it is
almost transparent, then roll it up and cut in ¼ inch slices for
cooking and baking and still finer for soup, then dry them
thoroughly.

No. 45—COOKED NOODLES.

Quantity for 6 Persons.
Ingredients and preparation are given under No. 44. These dried
noodles are cooked in 5 qts. of boiling salt water 10 minutes, then
the water is drained off.

No. 46—SOUP NOODLES.

Quantity for 6 Persons.
Ingredients and preparation are given under No. 44. The fine
soup noodles are cooked in bouillon 15 minutes.

No. 47—HAM NOODLES.

Quantity for 6 Persons.
Ingredients and preparation are given under No. 12, Chapter 5,
Pork, Boiled Ham and Noodles.
 No. 48—NOODLE PUDDING WITH APPLES
AS DESSERT.
Quantity for 6 Persons.

2 eggs
Piece of butter, size of ½ walnut
1 cup of sugar
¼ cup of currants
1 cup of flour
Salt water
1 lb. of apples
½ cup of peeled, chopped almonds
1 cup of water
½ tsp. of cinnamon

Preparation: The noodles are prepared like No. 44, cooked in

salt water 10 minutes and the water drained off. The apples are
peeled, cored and sliced. Butter a baking dish or casserole and put
in a layer of noodles, then apples, currants, sugar, cinnamon and
almonds, repeat 2 or 3 times until all is used. The last layer should
be noodles. Pour the cup of water over, place little pieces of butter
on top and bake in oven 1 hour.

No. 49—APPLE STRUDEL.

Quantity for 6 Persons.

2 eggs
Piece of butter, size of ½ egg
1 cup of flour

For the Filling.

4 medium-sized apples
 ½ cup of almonds
2 tbsps. of citron
¼ cup of currants
½ cup of sugar
¼ tsp. of cinnamon
1 tbsp. of butter
⅛ lb. of butter for baking

Preparation: The eggs and butter are mixed with the cup of
flour and a noodle dough made which is rolled out to be almost
transparent. The apples are peeled, cored and chopped into quite
small pieces, the almonds peeled and almonds and citron chopped
quite fine. All these are placed on the dough, then sugar, cinnamon,
currants and lastly the tablespoonful of butter cut into small pieces
added, these rolled up in the dough and placed into a long pan. The
⅛ lb. of butter is cut in pieces and put on the strudel and this is
baked in the oven to a nice color. Cream may be served with this as
dressing.

No. 50—ROLLED UP APPLES.

Quantity for 6 Persons.

2 eggs
Butter, the size of ½ egg
¼ cup of milk
2 cups of flour
½ tsp. of baking powder
6 medium-sized apples
12 strawberries
Sugar
Cinnamon
Lard for baking
 Preparation: Butter and eggs are mixed well, then milk and
flour added and lastly the baking powder, a smooth paste made and
rolled out thin. The apples are peeled, cored and left whole, then
each apple filled with fresh or preserved strawberries. Each apple is
wrapped into a piece of paste, which is pressed around it, so it
cannot come off and fry in deep fat. When done, strew with sugar
and cinnamon and serve hot.

No. 51—APPLE FRITTERS.

Quantity for 6 Persons.
For the Pancake Batter.

3 eggs
1 cup of flour
½ cup of milk
¼ tsp. of salt
3 medium-sized apples
½ cup of sugar
¼ tsp. of cinnamon
Butter for baking
Sugar and cinnamon for sprinkling.
½ glass white wine

Preparation: Eggs, flour, milk and salt are stirred to a pancake

batter. The apples are peeled and cut into thick slices, the core
carefully removed, the white wine with sugar and cinnamon poured
over the slices, covered and left standing for 1 hour.
Heat the butter in a pan, dip the apple slices into the batter and
put them into the hot butter, then put on another tablespoonful of
batter and bake on both sides to a nice brown color. Strew sugar and
cinnamon over. Serve hot.
 No. 52—MACARONI WITH PARMESAN
CHEESE.
Quantity for 6 Persons.

½ lb. of macaroni
3 qts. of water
1 tbsp. of salt
1 medium-sized onion
2 cloves
⅛ lb. of butter
1 pinch of pepper
⅛ lb. of grated Parmesan cheese

Preparation: The macaroni is broken into pieces and cooked

well in boiling salt water, which will require ½ hour. Drain the water
off, strew pepper and grated cheese on, put the butter on and cook
a while longer. Serve hot with a tomato or lobster dressing.

No. 53—BAKED MACARONI.

Quantity for 6 Persons.
Ingredients and preparation are the same as given under No. 52,
but these are put into a buttered baking dish, ¾ pt. of cream poured
on, roll crumbs and butter on top and baked in the oven to a nice
color.

No. 54—MACARONI WITH HAM.

Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 5, No. 13,
Boiled Ham With Macaroni.
 No. 55—FISH MACARONI.
Quantity for 6 Persons.

½ lb. of macaroni
3 qts. of water
1 tbsp. of salt
2 lbs. of boiled fish
¼ lb. of grated Parmesan cheese
½ pt. white wine
1 tbsp. of flour
1 pt. of cream or milk
2 tbsps. of lemon juice
Salt to taste
1 pinch of pepper
½ cup sliced champignons
¼ lb. of butter

Preparation: The macaroni is broken into inch pieces and

boiled in 3 qts. of salt water. The fish is cleaned, dressed and boiled
in salt water, then the skin and bones are taken out and the fish cut
into small pieces. Butter a baking dish, put in a layer of macaroni,
then fish and Parmesan cheese and champignons, sprinkled with
white wine. Repeat this 3 times, the last layer being macaroni. A
dressing is made of ⅛ lb. of melted butter into which the flour,
cream or milk, lemon juice, salt and pepper are stirred, this poured
over the macaroni, the ⅛ lb. of butter cut in small pieces, sprinkled
over the top and baked in the oven to a nice color.

No. 56—MACARONI PUDDING.

Quantity for 6 Persons.

½ lb. of macaroni
3 qts. of water, for cooking
 1 tbsp. of salt
Scant ¼ lb. of butter
⅛ lb. of grated Parmesan cheese
4 eggs
½ pt. of cream
1 pinch of pepper and one of salt

Preparation: The macaroni is broken into 1 inch pieces, cooked

in 3 qts. of salt water, and drained. Cream the butter, stir in the yolks
of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs
and add, stirring lightly. Put into a buttered baking dish or casserole,
which has been strewn with bread crumbs, cover well, set in a
steamer over a kettle of boiling water and cook 1 hour. Serve with a
truffle or brown butter dressing and turn pudding out on a platter.

No. 57—MUFFINS.
Quantity for 6 Persons.

½ pt. of flour
½ pt. of corn meal
⅓ cup of sugar
½ pt. of milk
2 tbsps. of melted butter
2 tsps. of baking powder
2 eggs

Preparation: Flour, corn meal, sugar, eggs, milk and melted

butter are mixed to a smooth batter, the baking powder added, then
small muffin tins buttered and filled with dough. Bake 20 minutes.

No. 58—CHOCOLATE PIE WITH WHIPPED

CREAM.
 Quantity for 6 Persons.

¼ lb. of butter
½ glass water
1½ cups of flour

For the Filling.

¼ lb. of sugar
¼ lb. grated sweet chocolate
¼ cup of water
1 tsp. vanilla
3 eggs

For the Frosting.

Whipped cream

Preparation: The pie crust is made as given under No. 16. For
the filling, cook the chocolate 5 minutes with the water, sugar and
vanilla, stirring constantly, remove from the stove and stir in the
yolks of eggs and the beaten whites.
This mixture is poured into the baked pie crust and put back into
the oven to thicken. When cold, cover with whipped cream mixed
with sugar and vanilla.
 CHAPTER 16.
SAUCES.
FRUIT.
Stewed fruit used as a sauce is a wholesome and valuable food.
It is served with poultry and game. It is refreshing for patients. The
fruit must be cooked in a pot or kettle free from any kind of grease.
The spices must be removed from sauces and jams before serving.
Fruit jams and sauces look best when served in glass dishes.

No. 1—APPLE SAUCE.

Quantity for 6 Persons.

2 lbs. of apples
3 cups of water
Sugar to taste
½ cup of white wine. If you like it
1 slice of lemon
1 tsp. of lemon juice

Preparation: The apples are pared, cored, cut up into eighths,

boiled until tender with water, wine, lemon slice, lemon juice and
sugar. They should be cooked on a moderate fire to prevent
scorching, rubbed through a colander, served cold in a glass dish.
 No. 2—CHERRY SAUCE.
Quantity for 6 Persons.

2 lbs. of cherries
Sugar to taste
1 cup of water

Preparation: The cherries are cleaned, the stems picked off,

cooked until tender in sugar and water and served cold. Sour
cherries require much sugar.

No. 3—STRAWBERRY SAUCE.

Quantity for 6 Persons.

2 qts. of strawberries
1 cup of sugar
½ cup of water

Preparation: The berries are cleaned and washed. Water and

sugar are boiled down to a syrup; cool it and put in the strawberries
and shake them until they are well mixed with the syrup. Then put
them in a cool place.

No. 4—RASPBERRY SAUCE.

Quantity for 6 Persons.

1 qt. of raspberries
¾ cup of sugar
½ cup of water
 Preparation: Clean the berries, boil the water and sugar 5
minutes, then put in the berries and cook a little while. Carefully
remove the scum and serve the fruit cold.

No. 5—CURRANT SAUCE.

Quantity for 6 Persons.

2 qts. of currants
1 cup of water
1½ cups of sugar

Preparation: Clean the currants and pick them off the stems.
Boil the sugar and water, put in the berries and cook them a few
minutes, take them out and put them into a dish. Boil the syrup until
thick, then pour over the berries and serve cold.

No. 6—WHORTLEBERRY OR HUCKLEBERRY

SAUCE.
Quantity for 6 Persons.

1½ qts. of whortleberries
½ cup of sugar
1 tbsp. of lemon juice
1 lemon slice

Preparation: The berries are picked over, washed, put on the

fire with water and sugar to cook. When boiling, add lemon slice and
juice, let it boil up a few times, remove the lemon slice and serve
cold.
 No. 7—BLACK MULBERRY SAUCE.
Quantity for 6 Persons.

2 qts. of mulberries
½ cup of sugar
½ cup of white wine or water
1½ tbsps. of lemon juice

Preparation: The berries are picked over, washed and the

water drained off. White wine and sugar or water and sugar are
brought to boil. Add lemon juice and mulberries, cook 1 minute, take
them out with a skimmer. Boil down the juice and pour over the
berries. Serve cold.

No. 8—FRESH PLUM SAUCE.

Quantity for 6 Persons.

2 lbs. of fresh plums

½ cup of water
½ cup of sugar

Preparation: The plums are cut into halves and the stones are
taken out. The water and sugar boiled a few minutes, the plums put
in, covered and cooked slowly without stirring until tender. Carefully
place them into a dish so they will not be crushed. Boil down the
juice and pour it over the fruit. Serve cold.

No. 9—GOOSEBERRY SAUCE.

Quantity for 6 Persons.

1½ qts. of gooseberries
 ¼ cup of water
2 cups of sugar
1 piece of lemon peel

Preparation: The unripe berries are cleaned, i.e., stems and

calix removed, scalded and left in the water a few minutes and
drained.
Water and sugar are boiled, the berries put in and covered. Let
them simmer ½ hour, strew with sugar and serve cold.
Remarks: If there should be much syrup, boil some of it down
with sugar until it becomes pink and forms bubbles, then pour on to
a moistened plate. This jelly may be used for garnishing.

No. 10—BILBERRY OR BLUEBERRY SAUCE.

Quantity for 6 Persons.

1 qt. berries
2 cups of water
1 cup of sugar

Preparation: The berries are washed, cooked until tender in

water and sugar, rubbed through a sieve or colander and served
cold.

No. 11—PEACH SAUCE.

Quantity for 6 Persons.

2½ lbs. of peaches
¾ cup of sugar
½ cup of water
10 peach stones
 Preparation: The peaches are pared, cut into halves and the
stones removed. Sugar and water are boiled a few minutes, the
peaches put in and 10 of the stones, set to simmer a few minutes;
then take them out with a skimmer, boil down the syrup and pour
over the fruit when cold.

No. 12—APRICOT SAUCE.

Quantity for 6 Persons.
The ingredients and preparation are the same as given under
No. 11, Peach Sauce.

No. 13—PLUM SAUCE.

Mirabelle Plum.
Quantity for 6 Persons.

1½ lbs. mirabelle plums

¾ cup of white wine or water
1 cup of sugar

Preparation: Sugar and wine are boiled for ½ minute, prick

each plum, put them into the boiling sugar and stew them slowly
until tender. Serve cold.

No. 14—GREENGAGE SAUCE.

Quantity for 6 Persons.
The preparation of this fruit is the same as given under No. 13,
Mirabelle Plum.
 No. 15—PINEAPPLE SAUCE.
Quantity for 6 Persons.

1 pineapple
1 cup of sugar
2 tbsps. of lemon juice
1 cup of water

Preparation: The pineapple is peeled, cut up into neat pieces

and cooked well done in sugar and water mixed with lemon juice. If
there is too much syrup, take out the fruit, boil down the syrup and
pour over the fruit. Serve cold.

No. 16—MELON SAUCE.

Quantity for 6 Persons.

2 melons
Juice of 1 lemon
1 cup of sugar
½ cup of water

Preparation: The melons are peeled, the seeds taken out, the
fruit cut into neat pieces and boiled until tender in sugar, water and
lemon juice. Then take out the melon with a skimmer, boil down the
juice to a syrup and pour it over the fruit. Serve cold.

No. 17—ORANGE AND APPLE SAUCE.

Quantity for 6 Persons.

6 sweet-sour apples
6 oranges
 ½ cup of white wine
½ cup of water
1 cup of sugar

Preparation: The apples and oranges are peeled, the core and
seeds removed and each sliced or cut into 8 to 10 equal pieces. The
sliced apples are boiled in white wine, water and ½ cup of sugar.
Cook slowly, taking care that the pieces do not break. Let them cool.
The white skin is removed from the oranges. The yellow skin or
peeling is cut up and thickly sugared, set on the stove so the sugar
will adhere to the pieces, then set to cool. The orange slices are also
sugared well. Now in a glass dish, alternate layers of boiled apples
and sliced oranges are placed, repeating twice, and the apple and
orange juice poured over. The sugared orange peel is used for
garnishing the dish; but the rind of one orange should be sufficient
for that.

No. 18—STEWED SLICED APPLES FOR

SAUCE.
Quantity for 6 Persons.

12 sweet-sour apples
2 cups of water ½ cup of white wine
¾ cup of sugar
¼ cup of currants

Preparation: The apples are peeled, cored and cut into 8 or 10

equal parts. The currants are washed and put to boil with apples,
water, wine and sugar. Boil until tender, but not broken. Serve them
cold.

No. 19—DRIED APPLES FOR SAUCE.

 Quantity for 6 Persons.

½ lb. of dried apples

¾ qt. of water
¼ lb. of sugar
1 slice of lemon
Juice of ½ lemon
1 cup of white wine, if you wish

Preparation: The apples are washed, drained and put to boil in

¾ qt. of water. Set them on the back of the stove where they will
heat very slowly and soak while heating. Add the sugar, lemon slice,
lemon juice and white wine, let them boil until tender and serve
cold.
Remarks: These dried apples may be made into a smooth
sauce by rubbing them through a colander or sieve when done.

No. 20—PRUNES FOR SAUCE.

Quantity for 6 Persons.

1 lb. of prunes
¾ cup of sugar
1 pt. of water
1 slice of lemon
Juice of ½ lemon

Preparation: The prunes are washed and set to boil with 1 pt.
of water, sugar, lemon slice and lemon juice. If there is too much
juice, take the prunes out, boil down to a thicker syrup and pour
over the prunes. Serve cold.

No. 21—RHUBARB SAUCE.

 Quantity for 6 Persons.

2 bunches of pie plants

1 cup of water
Sugar to taste

Preparation: Skin the rhubarb and cut it up in 2 inch pieces,

cook until tender in water and much sugar. Serve cold. Rhubarb
requires much sugar, as it is very sour.
Remarks: If you like, you can thicken this sauce with a little
corn starch dissolved in water.

No. 22—PEAR SAUCE.

Quantity for 6 Persons.

2 lbs. of juicy pears

1½ qts. of water
¼ lb. of sugar
1 stick of cinnamon
1 slice of lemon
1 tbsp. of corn starch
1 clove

Preparation: The pears are peeled, large pears cut into 4

parts, small ones into halves. The core is cut out and the pears
cooked until tender in water, sugar, cloves, cinnamon and lemon
slice. It is best to cook them very slowly in a granite or porcelain
dish. When the pears are soft, take them out, add the corn starch to
the syrup, boil it down and pour over the fruit. Serve cold or warm.

No. 23—TOMATO SAUCE.

 Quantity for 6 Persons.

12 medium-sized tomatoes
2 cups of sugar
3 cloves
½ sliced lemon
1½ cups of water

Preparation: The tomatoes are scalded and skinned. Water,

sugar, cloves and lemon slices brought to boil and the tomatoes put
in 2 or 3 at a time. When they are done, take them out and put in
others until all are boiled. Boil down the syrup if there is too much of
it and pour over the tomatoes after straining.
 CHAPTER 17.
DESSERTS.
Directions for preparing all kinds of desserts, cold and
warm; puddings, puff pastes, souffles, sherbets, creams,
ices and ice creams.
Steamed Puddings.

No. 1—RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice
1 qt. of milk
¼ lb. of fresh butter
¼ lb. of sugar, scant
¼ lb. of raisins
¼ lb. of ground almonds
7 eggs
1 pinch of salt

Preparation: The rice is washed and brought to boil in 1 cup of

water. When the water is boiled down, add the milk gradually and 1
pinch of salt and boil to a thick mush. When done, cool it off. Cream
the butter, add sugar, 7 yolks of eggs, raisins, almonds and the
beaten whites of eggs. Butter a pudding mold, strew in some bread
crumbs, put in the rice pudding, close the mold well and set in a
steamer over a kettle of boiling water and boil for 1½ hours. When
serving, turn the pudding out on a platter and serve cold with a
vanilla or wine sauce or sweet cream.

No. 2—APPLE RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice
¾ qt. of milk
⅛ lb. of butter
¼ lb. of raisins
7 eggs
1 pinch of salt
6 sweet-sour apples
1 cup of sugar
¼ lb. of blanched, ground almonds

Preparation: The rice is cooked slowly with one cup of water;

when the water is boiled down, add the milk gradually and cook it to
a thick mush. Cream the butter, add the sugar, then the yolks of
eggs, raisins and almonds. Let rice cool, then mix all together. The
apples are peeled, cored, cut into 16 parts and stewed until tender
in a little water and sugar. Butter a pudding mold and strew with
bread crumbs. Stir the well-beaten whites of the 7 eggs into the rice,
put a layer of rice into the mold, then a layer of apples and repeat
this twice; the last layer to be rice. Close the mold, set in a steamer
over a kettle of boiling water and boil 1½ hours, then turn over on
platter and serve with sweet cream.

No. 3—CHERRY RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice
 ¾ qts. of milk
⅛ lb. butter
7 eggs
¼ lb. of peeled and ground almonds
¼ lb. of raisins
1 lb. stoned sour cherries
1 cup of sugar

Preparation: The preparation is again the same as No. 2,

instead of apples put in layers of sour cherries, boiled until tender in
1 cup of sugar and 1 cup of water. Boil down the cherry juice with
sugar to taste and serve it with the pudding.

No. 4—PEACH RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice
¾ qt. of milk
7 eggs
⅛ lb. of butter
¼ lb. of peeled and ground almonds
¼ lb. of raisins
1½ lbs. of peaches
½ lb. of sugar

Preparation: The preparation is again the same as No. 2,

instead of apples put in layers of peaches, boiled until tender in 1
cup of water and one of sugar. Boil down the peach juice, putting in
a few stones which should be removed before serving, and serve the
syrup with the pudding.

No. 5—APRICOT RICE PUDDING.

 Quantity for 6 Persons.

½ lb. of rice
¾ qt. of milk
⅛ lb. of butter
7 eggs
1½ lbs. of stoned apricots
¼ lb. of sugar
¼ lb. of peeled and ground almonds
¼ lb. of raisins

Preparation: The preparation is the same as given under No.

2, see Apple Rice Pudding. Instead of apples put in layers of apricots
boiled until tender in 1 cup of water and ½ cup of sugar. Boil down
the juice with some sugar and serve with the pudding.

No. 6—PLAIN RICE PUDDING.

Quantity for 6 Persons.

½ lb. of rice
1 qt. of milk
¼ lb. of butter
7 eggs
¼ lb. of sugar

Preparation: The preparation is the same as given under No.

1, Rice Pudding.

No. 7—FROTH OR FOAM PUDDING.

Quantity for 6 Persons.

½ pt. of milk
 ¼ lb. of butter
¼ lb. of sugar
¼ lb. of fine flour
1 lemon peel
8 eggs

Preparation: The milk is brought to boil, the butter added,

sugar and flour are mixed and stirred into the boiling milk until the
mixture comes off the sides of the skillet. Then cool it, grate the
lemon peel and stir it in with the yolks of eggs and the beaten
whites. Butter a pudding mold and strew in bread crumbs, then put
in the pudding, set in a steamer over a kettle of boiling water, cover
the mold tightly and boil for 2 hours. Turn it, and serve with a fruit
sauce.

No. 8—CABINET PUDDING.

Quantity for 6 Persons.

8 zwieback
12 lady fingers
¼ lb. of raisins
¼ lb. of currants
1 pt. of milk
1 pt. of cream
6 eggs
¼ lb. of sugar

Preparation: The zwieback is broken into 3 parts, the lady

fingers into halves. Butter a mold and make a layer of zwieback,
raisins, currants, then one of lady fingers, repeat this 2 to 3 times,
the last layer being zwieback. Then mix well the milk, cream, sugar
and eggs and pour on the pudding, set in a steamer over a kettle of
boiling water and boil 1½ hours. When done, turn it out on a platter
and serve with a wine sauce.
 No. 9—WHEAT BREAD PUDDING.
Quantity for 6 Persons.

¼ lb. of fresh butter

6 eggs
¼ lb. of sugar
½ cup of raisins
¼ cup of currants
½ cup of fine cut citron
½ cup blanched, grated almonds
4 milk rolls

Preparation: Cream, the butter with yolks of eggs, sugar,

raisins, currants, citron and almonds, mix and stir well. The crust of
the rolls is grated off, then they are soaked in milk, the surplus milk
pressed out and the rolls stirred with the rest of the ingredients, also
the beaten whites of eggs. Butter a mold, strew with bread crumbs,
put in the pudding and steam 1 hour. Serve with a fruit sauce.

No. 10—PLUM PUDDING.

Quantity for 6–8 Persons.

1 pinch of salt
1 lb. raisins
1 lb. currants
1 lb. of flour
1 lb. of sugar
1 lb. beef kidney suet
6 eggs
1 lemon peel
2 cups of milk
2 small cups of grated bread
½ cup of brandy
 Rum

Preparation: Raisins and currants are washed well and dried.

The suet is chopped very fine and mixed well with 6 eggs, sugar,
raisins, currants, grated lemon peel, milk, bread crumbs, brandy and
lastly the flour. Butter a mold, strew with bread crumbs, put in the
pudding and steam for 5 hours. Turn the pudding out on a platter,
pour the rum over and light it. The flaming pudding is brought to the
table and served with a wine sauce.

No. 11—CHOCOLATE PUDDING.

Quantity for 6 Persons.

1 pt. of milk
Scant ¼ lb. of butter
¼ lb. grated sweet chocolate
Scant ¼ lb. of sugar
⅛ lb. blanched, ground almonds
6 eggs
¼ lb. fine flour

Preparation: The milk is brought to boil, butter, sugar, flour,

chocolate well stirred in until the mixture comes off the sides of the
skillet, then take from the stove. Cool it and stir in the almonds,
yolks of eggs and the beaten whites.
Butter a mold, strew with bread crumbs, fill with the pudding,
cover tightly and steam 1½ hours, then turn out on a platter and
serve with a vanilla sauce.
Remarks: The dish must be only ¾ full because the pudding
raises very much.
 No. 12—FLOUR PUDDING.
Quantity for 6 Persons.

¼ lb. of fine flour

8 eggs
½ grated lemon peel
¼ lb. of sugar
4 tbsps. of lemon juice

Preparation: Beat the yolks of eggs with sugar 20 minutes, add

lemon juice and grated rind and lastly stir in the flour, which must be
sifted 4 times. The whites of eggs are beaten to a stiff froth and
mixed in. Butter a mold, put in the pudding, close it well and steam
1¼ hours. Turn the pudding on a platter and serve with a wine
sauce.

No. 13—LAYER PUDDING.

Quantity for 6 Persons.

½ pt. of cream
¼ lb. of flour
⅛ lb. of butter
5 beaten whites of eggs
¼ lb. of sugar
½ lemon peel
5 yolks of eggs

For the Filling.

½ lb. peach marmalade, or 1 qt. of cherry or strawberry

preserves

For Between Layers, 4 Small Pancakes.

 ¼ lb. of flour
3 tbsps. of butter
4 eggs
1 pinch of salt
¼ lemon peel
Butter, for baking
¼ pt. of milk

Preparation: Cream, flour, butter, yolks of eggs are mixed well

and brought to boil. When the batter rolls from the sides of the pot,
take it off the fire to cool. Then add sugar, grated lemon peel, and 5
whites of eggs beaten to a stiff froth.
Now bake the pancakes. Mix well the milk, flour, 3
tablespoonfuls of melted butter, 4 eggs and a little salt. Heat a pan
with butter and bake the pancakes the size of the pudding dish. Now
butter the mold, strew bread crumbs in, make 1 layer of pudding
batter, one layer of fruit marmalade or preserved fruit as peaches,
cherries, strawberries or raspberries; on this fruit layer, place a
pancake, then another layer of pudding batter, again a layer of fruit,
another pancake and so on according to the number of pancakes
you have. The top layer must be the pudding batter. Close the dish
well and steam for 1½ hours. When done, turn the pudding out and
serve with a fruit sauce.

No. 14—FARINA PUDDING No. 1.

Quantity for 6 Persons.

1 pt. of milk
1 cup of fine farina
⅛ lb. of butter
Scant ¼ lb. of sugar
¼ lb. of blanched, ground almonds
The rind of ¼ lemon
 6 eggs

Preparation: Milk and butter are brought to boil, the farina

stirred in, the sugar and lemon rind added and all stirred and cooked
until the batter rolls from the sides of the skillet, then cool it off and
add almonds, yolks of eggs and beaten whites. Butter a mold, strew
with roll crumbs, put in the pudding, close the mold well and steam
1½ hours. Turn the pudding out on a platter and serve with cherry
or raspberry sauce.

No. 15—MACARONI PUDDING.

Quantity for 6 Persons.
Ingredients and preparation are the same as given under No. 56,
in Chapter 15, Macaroni Pudding.

No. 16—POTATO PUDDING.

Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 11, No. 16,
Potato Pudding.

No. 17—MEAT PUDDING WITH RICE

LAYERS.
Quantity for 6 Persons.
Ingredients, and preparation are the same as given as in
Chapter 2, Beef, No. 2, Meat Pudding, from Roast Beef, Stew or
Soup Meat.
 No. 18—ANOTHER FORM OF MEAT
PUDDING.
Quantity for 6 Persons.
Ingredients and preparation are the same as given in Chapter 2,
Beef, No. 26, Meat Pudding.

No. 19—MUTTON KIDNEY PUDDING.

Quantity for 6 Persons.
Ingredients and preparations are given in Chapter 4, Lamb, No.
20, Lamb Kidney Pudding.

No. 20—VEAL ROAST PUDDING.

Quantity for 6 Persons.
Ingredients and preparation are the same as given in Chapter 3,
Veal, No. 6, Veal Roast Pudding.

No. 21—GOOSE LIVER PUDDING.

Quantity for 6 Persons.
Ingredients and preparation are given in Chapter 6, Poultry, No.
26, Goose Liver Pudding.

No. 22—CHERRY PUDDING.

Quantity for 6–8 Persons.
 8 milk rolls
¾ qt. of milk
¼ lb. of butter
8 eggs
Rind of 1 lemon
¼ tsp. of cinnamon
2 lbs. stoned cherries
¾ cup of sugar

Preparation: The milk rolls are grated and soaked in milk.

When well soaked, press out the milk and rub them through a
strainer or colander. Melt the butter in a spider, put in the mashed
rolls and sauté or dry fry them on the stove. Now mix this well with
yolks of eggs, grated lemon rind, cinnamon, sugar, stoned cherries
and cherry syrup. Beat the whites of eggs to a stiff froth and add to
the mixture. Butter a pudding mold, strew in bread crumbs, then fill
with the pudding and steam for 2 hours. Turn out and serve.

No. 23—FARINA PUDDING No. 2.

Quantity for 6 Persons.

1 qt. of milk
¼ lb. of butter
¾ cup of sugar
1 grated lemon peel
¾ cup of fine farina
8 bitter almonds
¼ lb. sweet almonds
8 eggs

Preparation: The milk and butter are brought to boil, then the
sugar, lemon peel and farina poured in and cooked 5 minutes to a
thick paste, stirring constantly. Now take from the fire, cool off and
add blanched and ground sweet and bitter almonds, the 8 yolks of
Welcome to our website – the ideal destination for book lovers and
knowledge seekers. With a mission to inspire endlessly, we offer a
vast collection of books, ranging from classic literary works to
specialized publications, self-development books, and children's
literature. Each book is a new journey of discovery, expanding
knowledge and enriching the soul of the reade

Our website is not just a platform for buying books, but a bridge
connecting readers to the timeless values of culture and wisdom. With
an elegant, user-friendly interface and an intelligent search system,
we are committed to providing a quick and convenient shopping
experience. Additionally, our special promotions and home delivery
services ensure that you save time and fully enjoy the joy of reading.

Let us accompany you on the journey of exploring knowledge and

personal growth!

ebookfinal.com