Modern cookery, in all its branches

When cold they resemble good pound cakes, and may be served as such. Wine sauce should be sent to table with them. Eggs, 4 ; their weight in flour, sugar, and butter ; little salt ; flavouring of pounded mace or lemon-rind. Obs.— Three eggs are sufficient for a small dish of these puddings. They may be varied with an ounce or two of candied citron; or with a spoonful of brandy, or a little orange-flower water. The mode we have given of making them will be found perfectly successful if our directions be followed with exactness. In a slov oven they will not be too much baked in half an hour. MADELEINE PUDDINGS. To be served cold. Take the same ingredients as for the Sutherland puddings, but clarify an additional ounce of butter ; skim, and then fill some round tin pattypans with it almost to the brim ; pour it from one to the other until all have received a sufficient coating to prevent the puddings from adhering to them, and leave half a teaspoonful in each ; mix the remainder with the eggs, sugar, and flour, beat the whole up very lightly, fill the pans about two-thirds full, and put them directly into a rather brisk oven, but draw them towards the mouth of it when they are sufficiently coloured ; from fifteen to eighteen minutes will bake them. Turn them out, and drain them on a sheet of paper. When they are quite cold, with the point ol the knife take out a portion of the tops, hollow the puddings a little, and fill them with rich apricot-jam, well mixed with half its weight of pounded almonds, of which two in every ounce should be bitter ones A GOOD FRENCH RICE PUDDING, OR GATEAU DE RIZ. Swell gently in a quart of new milk, or in equal parts of milk and cream, seven ounces of the best Carolina rice, which has been cleared of the discoloured grains, and washed and drained; when it is tolerably tender, add to it three ounces of fresh butter, and five of sugar roughly powdered, a few grains of salt, and the lightly grated rind of a fine lemon, and simmer the whole until the rice is swollen to the utmost ; then take it from the fire, let it cool a little, and stir to it quickly, and by degrees, the well-beaten yolks of six full-sized eggs. Pour into a small copper stewpan * a couple of ounces of clarified butter, and incline it in such a manner that it may receive an equal coating in every part; then turn it upside down for an instant, to drain off the superfluous butter; next, throw in some exceedingly fine light crumbs of stale bread, and shake them entirely over it, turn out those which do not adhere, and with a small brush or feather sprinkle more clarified butter slightly on those which line the pan. Whisk quickly the whites of the eggs to snow, stir them gently to the rice, and pour the mixture softly into the stewpan, that the bread-crumbs may not be displaced ; put it immediately into a moderate oven, and let it remain in a full hour. It will then, if properly baked, turn out from the mould or pan well browned, quite firm, and having the appearance of a cake; but a fierce heat will cause it to break, and present an altogether unsightly appearance. In a very slow oven a longer time must be allowed for it.