Puddings and pastry à la mode

peel, and a pinch of salt in half a pint of water ; let it boil two or three times ; stir in some flour till it becomes a thick paste, and continue stirring till it is cooked, then stir one egg at a time until it is thin enough to drop out of a spoon. Take a dessertspoon and drop lumps of it about the size of a walnut into lard or fat which does not quite boil ; take out when swollen to four times their original size, and have become a golden colour ; sprinkle with sugar and serve hot. Orange Cheesecakes. Take a good-sized orange, peel it, and boil in two or three waters till it is tender. Take two ounces of sugar (white), the yolks of three eggs, four ounces of butter, a dessert-spoonful of brandy, the peel, and beat them all together till well mixed and quite soft. Have some patty-pans (about six or seven) ready lined with puff-paste, and half-fill them with the orange paste and bake. Orange Fritters. Peel the oranges, cut them into quarters, remove pips and pith, cover with powdered sugar and dip into butter, and fry in boiling lard or fat, drain them, and dish up sprinkled with powdered sugar. Open Tart a la Metternich. Line a plain mould with short paste, remove the stones from apricots, greengages, or plums, and lay the fruit in the mould ; separate each apricot, or whatever fruit is used, by four stoned . cherries, sprinkle with sugar, and bake. Pound half of the fruit-kernels and those of the- cherries, stir in a little cream, sweeten to taste, and pour this over the tart and serve. Orange Pudding. Line an open tart-dish with puff-paste, and crinkle the edge. Have ready a teacupful of breadcrumbs, six oranges, the peel pared very thin, boiled, pounded, and rubbed through a sieve with the juice of the six oranges, four ounces of sifted sugar, and the yolks of four eggs. Beat the whites to a stiff froth and mix with the other mixture just before it is put in the oven. Bake for three-quarters of an hour in a moderate oven. Lemon pudding may be made the same way, using lemons instead of the oranges. Orange Sponge. Soak half an ounce of leaf gelatine in half a pint of water for two or three hours ; put into a saucepan the thin rind of one lemon and one orange, and the strained juice of four oranges and two lemons ; add six ounces of loaf-sugar, and stir all over the fire until it has boiled up for five minutes. Strain when cold (not set), whip up with a whisk till it becomes quite light and frothy, which will take about half an hour. The whipping must he constant or it will not get frothy ; when finished it can be put into a damp mould and turned out ; half of it may be coloured with a little cochineal. Orange Tart. Make a good puff-paste crust, and take some oranges ; peel them and quarter them ; extract the juice from two tangerine oranges, and put it over the quarters of orange, with about four ounces of sugar; let them stew for a few minutes over the fire, then place the oranges in the tart-dish ; boil up the juice, pass through a sieve, put on the crust and bake in a quick oven. Cream, in which a little of the orange-juice has been mixed, served with it, is a great improvement. Pastry k TArtoise.