The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

Cut some very thin slices of bread and butter from a French roll. Make some custard, by boiling in a pint of milk two bay-leaves and a piece of cinnamon ; whisk up four eggs to a strong froth, and add sugar enough to sweeten it; pour in the boiling milk, and whisk it up well. Let it stand till cool. Cover the bottom of a deep dish with slices of bread and butter, and sprinkle a few currants over them, then pour in enough custard to cover them, put in another layer of bread and butter, and currants, pour in custard enough to cover it, and so on, till the dish is full, let it stand for about an hour, when the bread will have soaked up some of the CONFECTIONARY custard; then fill the dish with the remaining part, sprinkle a tew currants on the top; put an edge of puff paste round the dish if you think fit, and bake it in a moderate oven till the custard sets. BREAD PUDDING. Cut the crust from the stale French rolls as thin as you can, and break the crumb into a basin; boil a pint and a third of a pint of milk, and pour over it while hot, set it by, covered over, for the bread to soak. Whisk up to a froth, five eggs, and if your bread is soaked, add them to it, and beat all together till quite smooth. Mix in some grated lemon-peel and nutmeg, a few currants, and three tablespoonfuls of brandy. You may either boil or bake it. To boil it, butter a mould, put in the pudding, cover it over, and put it into boiling water: when done, send it to table hot, with wine sauce, If you bake it, butter your dish, you may edge it with puff paste or not, as you think fit, and bake it in a brisk oven. It is best eaten hot. A RATAFIA PUDDING. Put enough water into a stewpan to come rather more than half as high as a three-pint mould, of whatever shape you please, and put it on a slow fire. Then take the mould out of the water, and butter the inside well; stick raisins that have been stoned, and dried cherries, upon the butter, to make it look ornamental; put ratafias so as to cover the whole of the inside of the mould; cut six penny sponge cakes in half, and put them in, mixing a few ratafias and dried cherries among them; then put in ratafias till the mould is about three parts full. When this is done, whisk up seven large or eight small eggs just so as to break the yolks, and pour upon them a pint and a half of boiling milk; put sugar enough to sweeten it, and mix all well together with the whisk, and pour into the mould. Tie a cloth over the mould, or put the cover on, and put it into the water that is boiling in the stewpan. It will take rather more than an hour to boil, turn it out on a dish, pour wine once over it, and send some in a boat with it. It must be sent to table as hot as possible and is eaten with wine sauce. TO MAKE WINE SAUCE. Into a clean saucepan put two ounces of butter, put it on the fire, and when melted rub half a tablespoonlul of flour into it until it is quite smooth; mix in by degrees a wine glassful of water, half a wine glassful of brandy, and two wine-glassfuls of white wine, with enough moist sugar to sweeten it; mix these together, put them on the fire, and keep stirring in till thick, (it ought not to boil) pour it into a sauceboat, and send to table hot. A SOUFFLE PUDDING.