Puddings and pastry à la mode

Princess Mary’s Pudding. Take six or seven apples and put them in a saucepan with a very little water, and when hot and cooked, add two ounces of butter, and when cool two well-beaten whole eggs, half a grated French roll, a tablespoonful of cream, a grate of nutmeg, and a tablespoonful of castor sugar ; when these are thoroughly blended, put them into little cups and bake them ; when done dust a little fine sugar over them. Punch’s Pudding. Take a pint of cream and boil for a quarter of an hour with sugar, a little lemon-peel and cinnamon to taste ; mix a small spoonful of flour with some butter, and stir over the fire a few minutes ; then add the cream to it, beat up three eggs, a dessert-spoonful of brandy, the same of Marsala, and put them into the mixture ; pour into a mould stuck round with dried cherries, and boil it ; serve with fruit sauce. Queen of Puddings. Put three-quarters of a pint of bread-crumbs into a basin, with the grated rinds of two lemons, a little sugar ; add one ounce of butter to a pint of boiling milk, and pour it over the bread-crumbs, stirring all the time ; then add the yolks of three eggs well beaten, and pour all into a well-buttered basin and bake for three-quarters of an hour. When done, turn out on a dish, cover it with raspberry or red currant jam ; have ready the whites of the three eggs beaten to a stiff froth, with a little castor sugar, which cover the pudding with, and place it in the oven for two or three minutes to set, but not to brown. Queen Mab’s Pudding. Grate a quarter of a pound of carrots after being well washed, pared, and boiled ; add to them a quarter of a pound of clarified butter, four wellbeaten eggs, sugar and brandy to taste ; bake it in puff-paste. Ramsgate Puddings. Take a quarter of a pound of bread-crumbs, a quarter of a pound of suet, a quarter of a pound of currants, three eggs, a quarter of a pound of sugar, a little lemon-peel and nutmeg. Make up into six small cakes, fry them brown, and serve with sweet sauce. Raspberry Custard. Take half a pint of ripe raspberries, pass them through a sieve, mix it into a pint of milk in which a dessert-spoonful of corn flour free from lumps has been stirred, beat a large egg, thoroughly mix it with the other ingredients, and set the whole in a stew-pan to boil ; it must be constantly stirred. Ratafia Pudding. Make a rich custard in the usual way, flavoured with a tablespoonful of brandy. Have a puddingmould buttered, and decorate it thickly with preserved cherries, and candied peel, and citron ; fill it with ratafias and a crumbled sponge-cake, and cherries, and peel, alternately in layers. Pour the custard over, and then steam the mould for threequarters of an hour. Ravensworth Pudding. Bake three large apples and pulp them ; add one pint of cream, two handfuls of bread-crumbs, half a pound of pounded loaf-sugar, the grated rind of two lemons, the yolks of four eggs, and the beaten whites of six ; beat all together, but putting the whites of egg last. Butter a pudding-mould, shake in a few bread-crumbs, and roll them round, so that they may adhere to the sides, and then shake out all that remain loose ; now pour in the mixture and bake an hour and a half. Serve with arrowroot sauce with rum in it. E Red Robin.