Puddings and pastry à la mode

Line some patty-pans with puff paste, fill in the bottom with apricot jam, and one teaspoonful of a mixture made of one ounce of butter, one ounce of cake-crumbs, one ounce of ground almonds, one tablespoonful of milk, the rind and juice of one lemon, one ounce of sugar, and the yolks of two eggs, all beaten to a thick paste. Stir in the whites whipped to a stiff froth, stir the mixture over the fire, and press two strips of paste across each tart like a cross, and bake. They should be served cold. Dalhousie Pudding. Mix two tablespoonfuls of flour gradually with a pint of milk, boil it till it is thick, set it to get cold ; then add six ounces of melted butter, four ounces of sifted sugar, a little salt, some pounded bitter almonds, the yolks of four and the whites of three eggs ; put a paste round the dish and bake it ; serve with currant jelly on the top. Devonshire Pudding. Mix together twelve ounces of bread-crumbs, a quarter of a pound of tapioca, half a pound of finely chopped suet, a quarter of a pound of castor sugar, the grated peel of a small lemon, and four whole eggs beaten up separately, and two tablespoonfuls of rum ; stir and mix all well together, put in two or three more eggs, and a good cupful of cream ; mix thoroughly, and put it into a greased mould, strew a few bread-crumbs and a little crushed sugar, and shake them round the mould, so that they adhere to it. Place some ratafias at the bottom of the mould. Cut some sponge cakes about six lengthwise, and spread each one with apricot jam. Put over the ratafias the prepared custard, and then a layer of cake, till the mould is full. Bake for three-quarters of an hour ; serve a jam and wine sauce made hot, served round the pudding. Devonshire Tartlets. Take half a pound of sweet biscuit powder, half a pint of milk, a grate of nutmeg, four ounces of dried orange-peel cut very thin, and /chopped fine with half a pound of apples pared and cored. Mix well together ; add two or three drops of essence of lemon, and four ounces of powdered sugar. Line some patty-pans with puff-paste, dust a little on the top, and bake. Diplomatique Pudding. Take a plain round pudding-mould, and pour in half a pint of calf’s-foot jelly, and keep turning the mould round and round, to coat it with jelly, and then stand it on ice a few moments, decorate it then with preserved cherries, chopped pistachionuts and angelica, sticking them on with a little jelly. When this is done, cut up two or three apricots, two or three slices of pineapple, and about two dozen glace cherries ; take some spongecakes, cut them in two longways, spread a little preserve on each, and cut each into four pieces. Have ready a rich custard, highly flavoured with noyeau, then put into the mould a little of the chopped fruit, and then the cut-up sponge-cakes ; add a few ratafias, and pour about a wine-glassful of the custard over. When this is set, proceed with the fruit, and so on till the mould is full. It should be made standing in or on ice. Serve the following sauce : boil a pot of currant jelly in an equal quantity of water, very slowly, place a few cherries in it, and put this on the ice to freeze. Dolly Varden Pudding. Cover the mould with different coloured jelly, and light jelly on the top, and set it to get cold.