Puddings and Pastry à la Mode

Take a plain round pudding-mould, and pour in half a pint of calf 's-foot jelly, and keep turning the mould round and round, to coat it with jelly, and then stand it on ice a few moments, decorate it then with preserved cherries, chopped pistachionuts and angelica, sticking them on with a little jelly. When this is done, cut up two or three apricots, two or three slices of pineapple, and about two dozen glacé cherries ; take some spongecakes, cut them in two longways, spread a little preserve on each, and cut each into four pieces. Have ready a rich custard, highly flavoured with noyeau, then put into the mould a little of the chopped fruit, and then the cut-up sponge-cakes ; add a few ratafias, and pour about a wine-glassful of the custard over. When this is set, proceed with the fruit, and so on till the mould is full. It should be made standing in or on ice. Serve the following sauce : boil a pot of currant jelly in an equal quantity of water, very slowly, place a few cherries in it, and put this on the ice to freeze. Dolly Varden Pudding. Cover the mould with different coloured jelly, and light jelly on the top, and set it to get cold. A LA MODE. 2$ Then take one pint of milk and two eggs, and make a custard ; dissolve nine sheets of gelatine in half a gill of water ; put the custard to get cool, and pour in the gelatine. Strain this mixture over five and a half ounces of finger biscuits, and two ounces of ratafias, which have been placed in a basin ; let all soak for a time ; place inside the mould, and stand on ice till wanted. Duchess Cakes. Take half an ounce of flour, and stir half an egg with it, add three yolks of eggs, two ounces of powdered sugar, three pounded macaroons, a pinch of salt, the whites of two eggs ; stir till all is well mixed ; add half a gill of cream, a few strips of citron, a dessertspoonful of currants, a very little chopped angelica, and glacé cherries, and two or three preserved orange-flower leaves. Butter some small moulds, fill them with the mixture, bake, and when cooked glaze with white sugar, and serve. This quantity will make nine cakes. English Pudding. Take an ordinary sponge-cake and cut it into slices about two inches wide. Lay them crosswise into a pudding-mould, which is buttered inside. Stir in a basin six whole eggs, a quarter of a pound of sugar, some grated lemon-peel, a quarter of a pound of ground almonds, two ounces of potato flour, and three-quarters of a pint of white wine ; mix well all together; pour it over the spongecake in the mould, and let it bake for three-quarters of an hour. Eve's Pudding. Take three-quarters of a pound of grated bread, mixed with the same quantity of suet, the same of apples and of currants. Mix the whole of four eggs and the rind of half a lemon shred fine. Put it into a mould, boil three hours, and serve with custard sauce. Every-day Pudding. Put into a basin one pound of flour, one of chopped suet, half a pound of mixed fruit, a little spice, grated lemon-peel, three ounces of sugar, two eggs, half a pint of milk ; tie it in a cloth, boil for four hours, turn it out and serve with melted butter or sweet sauce ; bread-crumbs instead of flour make it lighter. Fanchonnettes au cage. Line the patty-pans with puff-paste and fill with a mixture made of three-quarters of a pint of milk, three ounces of sugar, two yolks of eggs, and a teaspoonful of essence of vanilla, and then bake. While these are cooling beat up some white of egg and sugar very stiffly, spread it over the tops about a quarter of an inch high, dust some sugar lightly over, and place them in a cool oven for a few moments. When cold beat up some bright coloured jelly, and pipe a pattern along the edges. French Pancake.