Puddings and pastry à la mode

Boil a pint of fresh milk with some lemon-peel and cinnamon to taste, four eggs, the whites beaten and strained ; mix as if for baked custard, put all into a covered basin or mould ; set in a saucepan with the water half up, and boil for about twentyfive minutes. Strawberry Meringue Pudding. Line a dish with puff-paste ; at the bottom of the dish spread a layer of strawberry jam ; pour in a custard made with two ounces of butter stirred over a fire till quite smooth, adding gradually half a pint of milk and one ounce of sugar ; when it is thick (it must not boil) turn it into a basin, and when nearly cold add the yolks of two eggs ; put this on the jam and bake one hour ; whip the whites of the eggs quite stiff with a tablespoonful of castor sugar, and put on the top ten minutes before sending to table. It should be put back in the oven for a minute after the whip is on, to set it and give it a slight brown colour. Strawberry Pudding. See Pineapple Pudding, substituting strawberries for the pineapple, and adding besides three or four drops of cochineal. Strawberry Tart (open). Line an open tart-dish with puff-paste, fill it with rice or barley and bake it, and when baked take out the rice, etc., and have ready to put in a pound of strawberries which have been boiled with a pound of sifted sugar and a little water. The syrup should be boiled up and then poured through a sieve over the fruit. May be eaten hot or cold. Strawberry Tartlets. Line some tartlet- tins with puff-paste. Pinch the edge of the paste a little higher than the tin and place a dummy of baked paste and flour in the centre of each tartlet ; bake them, remove the dummies, and sift a little castor sugar over, and salamander them. Have ready sufficient strawberries, with the stalks removed, in a basin, and pour on them some boiling syrup made by boiling half a pound of lump sugar in a gill of water ; directly the syrup has been poured over the strawberries cover them with paper, which must be turned over the edge of the basin to keep in the heat and steam. Let them remain thus for an hour, then strain the syrup off and boil it up, and thicken with a little arrowroot mixed with a very little cold water, and which must be stirred in when the syrup is boiling ; add a few drops of cochineal ; when thick enough pour the syrup over the strawberries, let them stand a little, and then fill the tartlet-cases well up. Cherries, gooseberries, apricots, etc., can all be used for these tartlets. Sutton Pudding. Take the yolks of four eggs, a pint of milk, a quarter of an ounce of isinglass, and half a teaspoonful of essence of vanilla ; put them in a jug, which stand in a saucepan of boiling water, stirring it all the time till it becomes a good substance, then pour it into a mould to get cold, and turn out. Swiss Tartlets. Roll out some puff-paste very thin ; stamp out with a large cutter the number required. Have ready some fluted pastry-pans and put one piece into each, and then put in a mixture of currants, sultanas, candied peel chopped fine, and a few drops of raisin wine ; place in the oven and bake. Syllabubs, Whipped.