Puddings and pastry à la mode

Press out the juice from a pound of cranberries and put it in a stew-pan, and boil it with a teacupful of loaf sugar. Have a teacupful of arrowroot, and mix it quite smoothly with about two teacupfuls of the juice till smooth ; keep stirring the whole time; as soon as the sugar and juice boil stir it into the arrowroot and keep mixing till quite smooth ; afterwards let it boil up three times ; pour it into a damp mould, and when cold turn it out and serve cream with it. Russian Sandwiches. Make an ordinary sponge-cake batter, and lay paper on tins ; divide the batter into four ; spread one piece, which should be the largest, over the tin very thin, then colour the others red with cochineal, brown with chocolate brown, and a small portion green with a little vegetable green, and bake ; when done take off the paper, take the plain piece and trim it into two even sheets, thinning it down with a sharp knife ; take the coloured portions and cut them up into even and uneven shreds, together with about the same proportion of any kind of stale sponge-cake ; mix them well together ; now take about one pound of jam, and add to it one pint of water and a little essence ; put into this sufficient stale cake-crumbs to make into a paste that will bind the whole together ; add in the shred cake and a sprinkle of syrup. Lay out the two plain sheets and spread them with jam, lay on now the paste on one sheet and about one inch in thickness, press it down firmly and evenly all over, and lay the other sheet on top, press and trim round, and cut into pieces two and a half inches long by three-quarters wide, and ice over with pink or white fondant, and marble it, if white, with a feather dipped in cochineal. Sago Tarts. Take three tablespoonfuls of sago, steam and stew gently in a pint of milk ; when cold add two eggs well beaten with sugar to taste, add a teaspoonful of lemon-juice or any fruit syrup, put into patty-pans lined with puff-paste. Tapioca may be used instead of sago. Semolina Quenelles. Stir four eggs, five ounces of semolina, a grate of nutmeg, a pinch of salt, and five ounces of fresh butter all together. Take a dessertspoonful at a time of this paste and poach in boiling water, when the quenelles will be ready for use ; dust castor sugar over and serve red-currant jelly sauce round. Snow Rice Cream. Put into a stew-pan four ounces of ground rice, two ounces of sugar, a few drops of essence of ratafia, or any other essence, with two ounces of fresh butter, add a quart of milk, boil from fifteen to twenty minutes till it grows a smooth substance, though it must not be too thick ; then pour it into a mould previously oiled, set on ice and serve when cold ; it should turn out like jelly. The rice had better be done a little too much than under. Spanish Fritters. Soak the crumb of a French roll and divide it into three, soak it in milk, dip it into batter, and fry in sweet oil ; before they are quite cooked dip them into batter again and fry till done, drain them, sprinkle hundreds and thousands over them, and pour some syrup round and serve. Spanish Pudding. Mix a spoonful of flour with the yolks of three eggs and half a pint of cream ; put it into cups and stir in two ounces of citron, cut thin ; bake and turn out in a dish. Steam Pudding.