Puddings and pastry à la mode

Take a quarter of a pound of bread-crumbs and put them in a basin with one and half ounces of castor sugar, and a good half-pound of cherries stoned, the grated rind of half a lemon, and ten drops of essence of vanilla. Boil a quarter of a pint of milk and pour over. Whip a gill of cream to a froth and add it, then put in, one at a time, the yolks of three eggs, and the whites whisked stiffly. Have a buttered mould ready, and pour in this mixture ; cover with buttered paper, and steam for a little more than an hour. Turn out and serve with a syrup of the cherries. Buckingham Pudding. Mix together a quarter of a pound of grated bread-crumbs, a quarter of a pound of minced apples, a quarter of a pound of finely chopped suet, a quarter of a pound of currants, and three wellbeaten eggs, a dust of nutmeg, a few drops of lemon juice, and a dessertspoonful of brandy. Boil in a mould for one and a half hours. Cabinet Pudding (cold). Decorate a mould at the bottom with preserved cherries and angelica cut in strips and formed into designs. Split six savoys in half, and line the mould with them very evenly round the sides. Put in two ounces of ratafias ; make a custard with four eggs in half a pint of milk, then strain into it half an ounce of the leaf gelatine melted in a little water. When it is nearly cold add a gill of cream, half a teaspoonful of essence of vanilla, and half an ounce of sifted sugar. Mix well and pour into the mould over the ratafias. Put it on ice and turn out and serve. Cabinet Pudding, Iced. Cut a stale sponge-cake into slices half an inch thick, and rather smaller than the mould into which the pudding is to be made, soak them well in brandy with a glass of noyeau in it, then lay some preserved cherries at the bottom of the mould with a few ratafias ; lay one of the slices over them, and then more cherries and ratafias, proceeding thus until the mould is three parts full ; have ready a pint of custard, pour it tepid into the mould, and cover it close and hang it in ice and salt for at least three hours. Have about half a pint of custard in ice, and when ready to serve pour it over the pudding and sprinkle a few chopped pistachio kernels over. Calfs-foot Pudding. Take a calf’s foot, shred it very fine and mix half a penny roll with it, grated and scalded in half a pint of cream ; put to it a quarter of a pound of IS shred beef-suet, four eggs, and a good tablespoonful of currants ; season with spice and sugar, a little orange-flower water, a little Marsala, and the marrow of one bone ; then put it into a veal caul being washed over with the egg-batter ; then wet a cloth and put it in and tie it closely. When the water boils put it in and boil for two hours, turn it into a dish, and stick on it sliced almonds and citron. Serve a butter sauce with it, flavoured with orange brandy. Camp Puddings. Put into a saucepan, with a gill of water, four ounces of butter, and sweeten it to taste ; then add the rind of a large lemon, and a quarter of a pound of flour mixed with part of the water and butter, put it by till nearly cold, then beat in three eggs, and put it into tin moulds and bake. Canary Pudding.