Puddings and pastry à la mode

Boil together for a few minutes half a pint of milk, a quarter of a pound of flour, the yolks of four eggs, two ounces of butter and three ounces of sugar, and salt to taste. When cold add one and a half ounces of almonds chopped fine, and half a wine-glassful of orange-flower water. Make all into a stiff custard and add a few raisins. Line moulds with puff-paste, fill them with the custard and bake ; sprinkle with sugar and serve cold. Mincemeat en surprise. Take some mincemeat, form it into balls the size of greengages, roll them first into white of egg beaten to snow, smooth with a knife, then roll each in some crumb made by grating ratafia biscuits through a sieve ; place them in the oven for a few moments, then roll some of the balls in citron shred very fine, and some in desiccated cocoanut. To make the citron and cocoa-nut adhere, the balls must be brushed over with a little white of egg and sugar mixed ; arrange these balls alternately in a heap like cannon shot Mirletons a la Française. Line some tartlet-tins with puff-paste. Then take three ounces of ratafias, roll these with a rolling-pin till very fine ; then break three fresh eggs, add two ounces of sugar and beat together ; now put in two ounces of melted butter. Mix thoroughly, and then put in the ratafias, incorporating all thoroughly. Place in each tartlet half a teaspoonful of apricot jam, and on the top of this place a large tablespoonful of the ratafia mixture. Dust powdered sugar over them, and bake in a moderate oven. Mocha Pudding. Beat up the yolks of four eggs with four ounces of sifted sugar, add gradually two ounces of potato flour and two ounces of best flour. Lastly add the four whites of egg whipped to a stiff froth ; when the whole is well mixed put it into a buttered plain mould, or small moulds, and bake ; turn out when done, and when quite cold pipe on coffee-icing, and then place in a cold place till required. The icing is made by taking half a pound of fresh butter and a quarter of a pound of icing sugar and beating it to a cream in a bowl, adding drop by drop, during the process, half a teacupful of the strongest coffee that can be made. Motzo Pudding (Jewish). Soak three biscuits and squeeze the water out well ; cut up three large apples into small thick pieces ; take two ounces of currants, the same quantity of stoned raisins, and melted fat, a tablespoonful of chopped lemon-peel, and a quarter of a pound of moist sugar. Mix altogether with a sufficient quantity of beaten eggs, place in a greased dish, and bake in a good oven. Lemonjuice should be put into the sauce served with it. Napoleon Cake. Mix half a pound of flour, six ounces of butter, two ounces of pounded sweet almonds, and two ounces of sugar together, and bind with the yolk of one egg. Set in the cold for an hour, then roll it out thinly ; bake it and spread each slice with raspberry jam ; then place one on the other sandwich fashion, paint the outside all over with some of the jam diluted, and ornament with pistachio-kernels. Norfolk Dumplings. Get some muffins, boil them for twenty minutes in hot water, and serve with sweet sauce. Nun’s Sighs. Warm half an ounce of butter, then put it in a stew-pan with a lump of sugar, a grate of lemon-