Puddings and pastry à la mode

Cut half a pound of apples into slices and warm them in a saucepan with six ounces of butter and three ounces of sugar ; when cooked pile on a dish, and whip the whites of four eggs to a stiff froth ; sweeten with a tablespoonful of pounded sugar, and a few drops of essence of vanilla ; cover the apple pile with this and put cross-bars over it of angelica, arranged like trelliswork ; put it into a slow oven, just to colour a little. , Apple and Rice Souffle Pudding. Boil an ounce of rice in milk till it is quite soft and can be beaten to a pulp. Scald five goodsized apples which have been pared and cored, and beat them into the rice with a tablespoonful of castor sugar, a little grated lemon-peel, and a teaspoonful of lemon-juice. Beat the whites of three eggs to a stiff froth ; and add them to the mixture, and whisk them well together. Have a hot basin ready, and pour the souffle into it, and put the basin in a stewpan of boiling water till the egg is set and firm. Make a custard with the three yolks, flavour it with cinnamon, and pour round the Pudding and serve. Apple and Tapioca Pudding. Line the edges of a pie-dish with paste ; then put in a layer of peeled, cored, and sliced apples with a little sugar and a few cloves ; then a layer of tapioca which has been in soak for some hours ; then place another layer of apples, and then a layer of tapioca till the dish is full ; cover with paste and bake in rather a quick oven. Apple Tartlets with Cream. Pare, core, and finely chop two large sharp apples ; add to them two ounces of Savoy biscuits rubbed through a fine sieve ; add a grate of nutmeg, a gill of cream, and sugar to taste ; then add the yolks of five eggs and two whites well beaten. Put this mixture into patty-pans lined with puffpaste, sift white sugar over them, and bake. Apricot Fritters. Take a tin of the Climax tinned apricots. Drain away the syrup ; then cover the apricots with finely powdered sugar, and dip them into batter and fry in very hot fat. Arrange them on a dish and sprinkle sugar over them. Pine-apple fritters should be made the same way. Apricot Pudding. Take some tinned apricots (half a tin), put them on the side of the fire for a few minutes with a table-spoonful of sifted sugar, and when cold add the yolks of three eggs and the whites of two well beaten. Mix these with half a pint of cream. The dish should be lined with puff-paste, and the apricot mixture poured in ; let it bake for halfan-hour in a moderate oven ; strew sifted sugar over and serve. Apricot Pudding a la Royale. Take some tinned apricots, pass them through a tammy sieve, add half a pint of juice boiled to a syrup with white sugar and one glass of maraschino. Let all boil for a few minutes, add about twelve sheets of leaf gelatine which has been soaked in a quarter of a pint of water and strained. Add the juice of a lemon ; stand it on ice to get firm. Have ready about a quarter of a pint of clear calfs-foot jelly and pour this into a quart mould to chemise ^ it ; and set it on ice, and when the apricot mixture is nearly cold put into the jelly-mould and set it on ice. When it is turned out a little custard, flavoured with vanilla, should be served round it. The Ascot Tartlet.