Puddings and pastry à la mode

Line some tartlet-pans with puff-paste. Put a small piece of cork about an inch in diameter in the centre. When baked take out the cork, and ice round the edge with pink icing ; then dip each case in granulated cocoanut ; then put in the centre, neatly, different kinds of jams, such as greengage, apricot, raspberry, etc. College Pudding. Put half a pound of bread-crumbs into a basin, a quarter of a pound of finely chopped suet, the same of currants, two whole eggs, two ounces of sugar, a dust of nutmeg, a pinch of salt, and a little milk to mix it. Make it into round balls, egg-andcrumb them, and fry in hot fat till a nice colour. Dish up with sugar sifted over them and rum butter sauce. Compote of Chestnuts. Boil some chestnuts in water. If they colour much, change the water. When done peel them and add some hot syrup ; leave on the fire for a few minutes, and flavour with a tea-spoonful of essence of vanilla ; pour into a glass dish and serve cold. Countess Pudding. Stir two yolks of eggs and a tablespoonful of castor sugar well together ; add half an ounce of pounded almonds and another yolk of egg ; thicken with mashed baked potatoes ; flavour with vanilla ; stir in the whipped whites of the eggs ; boil, and serve with whipped cream over. Cranberry and Apple Tart. Mix half a pint of cranberries with half a pound of sugar and a spoonful of water ; let simmer till soft. Slice thin half-a-dozen apples ; put a rim of paste round a pudding-dish ; strew in the apples, pour the cranberries over, and cover with a good crust. The Curates’ Puddings. Put a pint of milk into a saucepan with the thin rind of a large lemon, a pinch of salt, a piece of butter the size of a walnut, and a heaped tablespoonful of sugar. Let it stand by side of fire till the butter is dissolved. Let it stand to cool. Whisk the yolks of four eggs and the whites of two. Mix with them gradually four tablespoonfuls of flour, add the milk and pour the mixture into buttered cups, which must be only half-filled ; bake for half an hour, turn out and serve with wine sauce. Currant Salad. Pick over a pint of red currants and place them in the centre of a compote dish ; then pick over a pint of white currants and arrange them in a border round the red ones ; outside of these arrange another border of black currants. Take a pint of good cream, sweeten, and add gradually a tablespoonful of brandy and one of curagoa. Pour the cream over the salad, and drop fresh raspberries all over each. Custard and Brandy Pudding. Make a good rich custard, well flavoured with vanilla and sweetened to taste ; when cold strain the custard smooth and add half a pint of cream, a gill of noyeau, the strained juice of a lemon, and a little boiled isinglass. Then put the whole into a pudding mould and ice it, and serve brandy sauce with it. Custard Pudding (rich). One pint of milk, four eggs, half a glass of brandy, sugar, a bay-leaf, all boiled in a mould for twenty minutes. Daisy Tartlets.