Puddings and pastry à la mode

Take three eggs and the weight of two in flour, sugar, and butter ; melt the butter and mix the sugar with it, then add the flour, and then the eggs well beaten. Flavour well with strips of candied lemon. Boil for two hours and serve with sweet sauce. The Capital Pudding. Shred a quarter of a pound of suet with half a pound of flour, one small teaspoonful of baking powder, and one of carbonate of soda ; then add four tablespoon fuls of strawberry and greengage jam, and stir well with a gill of milk. Boil four hours in a high mould and serve with fruit sauce, Caramel Pudding (rich). Put a handful of loaf sugar to boil with a gill of water till the syrup becomes a deep brown, warm a small basin, pour the syrup into it and keep turning the basin in your hand till the inside is completely coated with the syrup, which will by that time have set ; strain the yolks of eight eggs from the whites, and mix them gradually and effectually with one pint of milk ; pour this mixture into the prepared mould, lay a piece of paper on the top, set in a saucepan full of cold water, taking care that the water does not come over the top of the mould ; put on the cover and let it boil gently at the side of the fire for one hour ; remove the saucepan to a cool place, and when the water is quite cold, take out the mould and turn out the pudding carefully. To make it turn out firmer two whites of the eggs can be mixed in. Chocolate Fingers. Make some paste with a lump of butter the size of a walnut, a lump of sugar, a grate of lemon in half a pint of water ; let it boil two or three times, then stir in some flour, till it becomes a thick paste, then stir in an egg. Keep this paste thick enough to roll and cut out into the shape of ladies’ fingers ; bake in the oven, take two and put chocolate cream between, and glaze the top over with chocolate icing. Chocolate Pudding Cold (simple). Boil a quart of milk and stir in three ounces of grated vanilla chocolate, three tablespoonfuls of corn flour, two ounces of powdered sugar, and the beaten yolk of two eggs ; bake, and when the pudding is cold, beat the whites of the two eggs to a froth, and stir in two large spoonfuls of castor sugar, and place it on the pudding and serve. Chocolate Pudding (rich). One pint of double cream, two tablespoonfuls of corn flour. Not quite half a cup of powdered sugar, the whites of four eggs beaten to a stiff froth, dissolve the corn flour in a little milk, stir the sugar into the remainder of the milk, which place on the fire ; when it begins to boil add the dissolved corn flour. Stir continually for a few minutes, till it becomes a smooth paste. Now stir in the beaten whites of eggs and let it remain a little longer to cook the eggs. Flavour the whole with vanilla. Now take out a third of the pudding, flavour the remainder in the kettle with a bar or tablet of chocolate, softened, mashed, and dissolved with a little milk. Put half the chocolate pudding in the bottom of a mould (which has been wetted with water), smooth the top ; next make a layer with the white pudding, smooth it also ; next the remainder of the chocolate pudding. Serve with whipped cream flavoured with vanilla. Chocolate Souffle.