Puddings and pastry à la mode

Take a pint mould, butter it and decorate it with candied ginger, make a rich custard with six yolks of eggs and the whites of three, half a pint of cream, and loaf sugar to taste ; dissolve half an ounce of gelatine in sufficient milk to fill up the mould ; when cold add a glass of rum, pour the mixture into the mould and place it on ice to set. Before adding the gelatine put aside a little of the custard for sauce, and add some ginger syrup to it. Victoria Pudding. Warm a quarter of a pound of butter, mix with it the same quantity of loaf sugar, a very little flour, the yolks of four eggs and the whites of three ; make 6o puff-paste round a pudding dish, and put in some apricot jam at the bottom, pour the custard mixture on the top. Bake an hour ; when finished whisk up the whites of the egg left and place the froth on the top when serving. Victoria Sandwiches. Cream half a pound of butter ; work into it half a pound of white sugar, and the same of flour; incorporate them together gradually, beating the mixture all the time. Whisk four eggs to snow and stir them into the paste, continuing to beat ; butter a very shallow baking-tin, pour the batter in and bake in a good oven for twenty minutes ; when it is cold, spread jam on one half, turn the other half upon it, press the pieces together and sprinkle powdered sugar on the top, cut the cake in fingers and mount them high on a dish, all crossing each other. Wafers filled with Cream. Beat together two ounces of Vienna flour, four ounces of castor sugar and two eggs, then roll out at once ; rub a baking-sheet with wax and place in a quick oven ; cut out six circles and curl up when hot ; fill these with whipped cream flavoured with vanilla ; arrange them on a dish in a circle and serve cold. They look well alternately one white and one pink cream. Walmer Pudding. Melt two ounces of butter in a saucepan with a pint of milk, two tablespoonfuls of flour, a little sugar, the grated rind of a large lemon ; mix all into the melted butter, stirring it briskly till it becomes a thick paste, then add four well-beaten eggs, butter a mould and bake it ; when cold turn it out and spread over it jam and chopped almonds. Sir Watkin Wynn’s Pudding. Mix all together six, ounces of chopped lemonpeel, four ounces of beef suet, four ounces of breadcrumbs, one tablespoonful of flour, three ounces of moist sugar, two ounces of apricot jam, a small liqueur glass of maraschino or of curagoa, one dessertspoonful of milk, and three eggs ; after mixing pour into a buttered mould, and steam three hours. Apricot-jam sauce should be served under the pudding ; the sauce is made by mixing half a pot of apricot jam in a saucepan with half a pint of water and a glass of sherry, boiled and strained. PASTRY A LA MODE. Windsor Tartlets. Cream half a pound of butter with a quarter of a pound of powdered sugar, half a pound of stale Savoy cake crumbled and sifted ; add half a pound of apples cored and chopped very fine, the same of currants and stoned raisins, all chopped fine, the grated peel of one lemon, a little noyeau, and five eggs well beaten ; mix all together, put into small tartlet-pans lined with puff-paste, and bake. Cream.