Puddings and pastry à la mode

Take the pulp from two large fresh lemons, remove the pips, weigh the lemons, and boil them with an equal weight of sugar for a quarter of an hour. Turn the mixture out to cool ; mix six ounces of finely shred suet with three-quarters of a pound of flour, add a pinch of salt, and as much water as will make into a firm paste. Roll it out about half an inch in thickness and spread the mixture upon it ; roll it round and round into a long pudding, pinch the ends securely, tie it in a floured cloth, put it into boiling water and let it boil quickly till done enough, which ought to be in two hours. Lemon Tartlets. Reduce to powder a quarter of a pound of Savoy biscuits, add five ounces of sifted sugar, the rind of two lemons grated, and the strained juice. Next add five ounces of fresh butter melted, a little cream, and three eggs and a grate of nutmeg. Line some patty-pans with puff paste, and bake and sift a little powdered sugar over. Orange tartlets can be made the same way, substituting the juice and rind of orange instead of lemon. Lucullus Baskets. Make, or purchase, some oval sponge-cakes about the size of the open oval jam tarts sold at confectioners ; cut the top off and dig a little of the sponge out and replace it by apricot jam, with whipped cream over ; cut the piece of cake cut off in two, and place it on the top again, but raised to show the cream ; take a long strip of citron and make a handle for the centre of the basket. This is a very pretty sweet.. Madeira Pudding. Cream three ounces of butter and add to it three ounces of castor sugar, six ounces of Vienna flour, the yolks and whites beaten separately of six ounces weight of eggs in the shell ; to this .put a liqueur-glassful of brandy and the same of sherry, and a few drops of essence of vanilla or lemon ; beat all well together, put it into a buttered mould, steam for nearly three hours, and serve with clear wine sauce. Madeleine Puddings. Take half a pound of butter, the same of Vienna flour, the same of sifted sugar, half a pound in weight of eggs ; whisk the eggs till light, add the sugar gradually, next the flour, and then put in the butter beaten to a cream ; add a few drops of essence of lemon. Put this mixture into wellbuttered cups, and bake from twenty to twentyfive minutes. Wine or brandy sauce should be served with them. Marmalade Pudding. Take a quarter of a pound of bread-crumbs, a quarter of a pound of suet finely chopped, a quarter of a pound of sifted white sugar, two tablespoonfuls of marmalade, and one egg. Mix well together and boil in a mould for four hours ; serve egg-flip or cream sauce with it. Metropole Pudding. Line a pudding-dish with puff-paste, spread on it a thick layer of some good preserve, and over it a layer of Savoy biscuits. Make a mixture of one ounce of butter and half an ounce of flour ; put into a basin and pour over it half a pint of boiling milk sweetened to taste and flavoured with lemon or vanilla flavouring. Stir this over the fire till it thickens, and when it is cool add the beaten yolks of two eggs ; stir well and pour over the preserve and cakes in the dish. Beat the whites to a froth and lay on the pudding : bake in a moderate oven for from thirty-five to forty minutes. Mikado Tarts.