Puddings and pastry à la mode

Mix two ounces of flour and two ounces of butter together in a stewpan, and thoroughly mix, add half a pint of milk, and let it boil and keep stirring ; then add the yolks of three eggs one by one and beat them well in ; then add four ounces of pineapple cut up, and a tablespoonful of castor sugar ; stir it very lightly so as not to break the pineapple ; lastly beat up very stiffly the whites of the eggs and stir in. Put this mixture into a tin, put paper on the top and steam for three quarters of an hour ; serve a sauce with it made of half a pint of the liquor of the pineapple, two ounces of loaf sugar, and a teaspoonful of lemon-juice, all boiled together till clear. Pineapple Souffle. Melt two ounces of butter in a stewpan, and put in three ounces of fine flour mixed with half a pint of milk, and boil it till the mixture clings to the spoon ; now have ready three ounces of pineapple cut very small, and the same quantity of sugar, and put in with the cooked mixture ; add one by one three yolks of eggs, and then the whites beaten to a stiff froth ; pour into a souffle mould and steam one hour. Serve a sauce with it made of the syrup of the pineapple reduced, one ounce of white sugar, and a glass of maraschino; colour with a little cochineal. Pippin Tarts. Pare two oranges very thin, boil the peel till tender, shred it fine, pare and core six apples and put them in a jar with a gill of water ; when halfcooked add half a pound of sugar to the orange juice and peel, and boil till pretty thick ; when cold place in a shallow dish lined with paste, turn* out and eat cold. Potato Cheesecakes. Boil a quarter of a pound of mealy potatoes, mash them well, then add to them two tablespoonfuls of brandy, a quarter of a pound of sugar, a quarter of a pound of butter, four eggs, and the grated rind of half an orange. Mix these ingredients well together and bake in hollow patty-pans with puff-paste. Potato Pudding. Take cold boiled potatoes and rub them through a sieve ; then cream a quarter of a pound of butter, a cupful of sifted sugar, and a quarter of a pound of the grated potato, grated lemon-peel to taste, and the beaten whites of four eggs ; boil in a buttered mould for two hours. Potato Vanilla Souffle. Scoop the inside out of six potatoes after baking them, and rub it through a sieve or through one of the American potato-mashers. Make a mixture by melting an ounce and a half of butter in not quite half a pint of milk, boil it up, add a few drops of essence of vanilla and sprinkle in very gradually the potato flour. Beat well the yolks of four eggs, beat separately the four whites very stiffly, then mix all together, half-fill a buttered souffle dish, and bake in a quick oven till it rises ; serve directly. Princess Pudding. Dissolve half an ounce of leaf gelatine in a quarter of a pint of milk and strain ; beat up three yolks of eggs and put them with the milk ; put this mixture into a stewpan and stir till it thickens, add one ounce of sifted sugar, be sure and not let it boil, pour this into a basin and add a gill of orange-juice and a few drops of cochineal ; beat the whites of the three eggs to a froth and pour them in, and stir thoroughly till nearly cold before putting in a mould ; then stand on ice. The mould may be ornamented with pale clear jelly.