Puddings and pastry à la mode

Dissolve rather less than a quarter of a pound of chocolate in a basin in which there is a little lukewarm water, add the yolks of four eggs and two handfuls of crushed sugar, and mix together till a smooth frothy paste. Beat up the four whites to snow and add them to the mixture and pour the whole into a souffle dish. Leave it for twenty minutes in the oven, then serve. Clarence Pudding. Mix together two ounces of flour, two ounces of melted butter, three beaten yolks of eggs, two whites, and half a pint of milk. Bake these in three oval tins one inch deep for half an hour, and sprinkle powdered sugar over. Citron Pudding (plain). Grate an ounce of citron, the juice of a small lemon, and mix in half a pint of milk with loaf sugar to taste, and an ounce of flour. Put the mixture into a buttered mould, fill it half-full, and bake in an oven for about twenty minutes. Citron Pudding (rich). Line a dish with puff paste ; slice very thinly half an ounce of orange peel, the same of lemon peel and two ounces of citron, the yolks of five eggs, and the whites of two all well beaten, an ounce of white sugar, and four ounces of butter melted and clarified. Stir all well together, and pour into the dish ; bake one hour and serve. Citron Tartlets. Cream a quarter of a pound of butter with six ounces of powdered sugar, then add gradually the yolks of four and the whites of two eggs and a teaspoonful of brandy ; then chop very fine one ounce of citron and half an ounce of lemon peel. Line some patty-pans with puff-paste, and throw a little of the chopped mixed peel upon the paste and then a tablespoonful of the butter, and put into ' the oven at once. Coburg Pudding. Take plain round Savoy cake and scoop out neatly all the inside, leaving an inch all round, and at the bottom. Cut some apricots into small pieces, likewise three or four pieces of pineapple and a dozen and a half crystallised or glace cherries. Crumble over these about a dozen ratafias and the inside of the cake broken up small, and fill the hole in the Savoy with it all ; having well mixed all together, first make a rich custard and pour into the cake. Put the cake in a round mould, and cover it with a piece of paper ; then place the mould in a stew-pan containing about one quart of boiling water, and let the pudding gently boil for three quarters of an hour. When ready turn out and serve the following sauce over and round it : one gill of boiling water, a good tablespoonful of powdered sugar and one gill of sherry ; when these boil, stir in one tablespoonful of corn flour mixed with half a gill of cold water, stirring till it boils. Add a few drops of cochineal to colour it. Cocoanut Pudding. Melt over a slow fire two ounces of fresh butter and four ounces of sifted sugar. Pour out after boiling two minutes, and add two ounces of desiccated cocoanut, one ounce of finely shred citron, the grated rind of half a lemon, and four eggs. When these ingredients have been well beaten together add the strained juice of the half lemon ; put the mixture into a mould and bake in a moderate oven for three-quarters of an hour, ornament with apricot jam piped on, and different coloured fondants arranged on it. Pistachio-kernels, grated and strewed over, look well. Cocoanut Tartlets.