Puddings and pastry à la mode

Take a pound of lump sugar and put it into a stew-pan with half a pint of water, and boil till it becomes very thick ; then add about two pounds of apples, peeled and cored, and the grated rind of a lemon ; boil all together till it is quite stiff ; keep stirring all the time. Pour it into a buttered mould, and when cold turn out and serve with custard round. Rice Cheesecakes. Mix a quarter of a pound of ground rice with one pint of milk ; stir over the fire till it becomes a paste, but it must not boil. Now add four ounces of butter, stirring till the butter is mixed ; next beat three eggs with a quarter of a pound of sifted sugar and a grate of nutmeg. Mix well together ; then add four ounces of currants and a few drops of essence of orange, and mix again. Line some patty-pans with puff-paste ; dust a little sugar over them, and bake. . V Rice Croquettes. Make some mixture as for snow-cream {see Snow-cream), make it very stiff ; when cold roll it or serve it in any shape according to fancy ; egg and bread-crumb, and fry quickly in hot fat. Sprinkle sugar over and serve. Rice Flummery. Boil a pint of milk, sweeten it with sugar, and add a dessert-spoonful of ground bitter almonds. Take two tablespoonfuls of ground rice, and mix. it with cold milk, and put it into the boiling milk to thicken it. Stir for some time, then pour it into a damp mould, and let it get cold ; turn it out into a glass dish ; pour a custard round it, and stick alternately thin strips of sweet almonds and pistachio-kernels all over it. Rice Pudding a la Francaise. Pick and wash in two or three waters a couple of handfuls of rice, and put it to cook in rather less than a quart of milk, sweetened to taste, and add the third of a rind of lemon cut in one piece, and a small stick of cinnamon. Let the rice simmer gently, till it has absorbed all the milk. Turn out into a basin, and when cold remove the rind and cinnamon. Then stir into it four yolks of eggs, and one whole egg beaten well ; add a small quantity of candied citron cut into small pieces, and mix all well together. Butter and breadcrumb a plain tin mould, put the mixture into it, and bake in a quick oven for about half an hour. If a clean bright trussing needle is inserted in it, it comes out quite clean if properly baked. Riz à l'impératrice. Make a custard, flavoured with noyeau ; and boil some rice, and when the rice is thoroughly cooked and quite dry, mix in the custard and a couple of tablespoonfuls of apricot jam, and half a pint of whipped cream, thoroughly mix, pour into a damp mould, and freeze or stand on ice for two or three hours. PUDDINGS AND PASTRY Rothe Gritzer. A German Dish. Boil one pound of red currants and half a pound of raspberries in a pint and a half of water, and strain through a hair sieve ; put the liquor and ten ounces of loaf sugar to boil again, add six ounces of ground rice and grated lemon-peel to taste ; pour into a mould. Rum and Milk Pudding. Mix a cupful of cornflour with two beaten eggs and a little milk ; add three ounces of sugar, two ounces of warmed butter, a little chopped lemonpeel, and a tablespoonful of rum ; pour this mixture into a mould, and either boil or bake it. Russian Pudding.