Puddings and Pastry à la Mode

Make a batter with two eggs and three tablespoonfuls of fine flour, some powdered loaf-sugar, and enough milk to make it to the consistency of porridge. Butter the inside of a frying-pan and place it over a moderate fire. When hot pour in the batter and cook. When done, put it on a dish, spread any kind of jam on it, and roll it in three or four, and send it to table sprinkled with white sugar. Frivolities. Make a paste with one pound of floiir in which half a pound of butter has been rubbed, the yolks of two eggs and a gill of water ; take half a pint of milk flavoured with vanilla and sweetened with sugar ; boil it, and put in two ounces of butter and boil in it. Mix in a quarter of a pint of milk, a couple of heaped-up tablespoonfuls of Vienna flour. When perfectly smooth stir it into the milk mixture and cook it over the fire for two minutes ; then take off the the fire and stir in one by one the yolks of five eggs. Now roll out the short paste to the thickness of a sovereign, and cut out as many pieces the size of the tartlet-pans as are required, and place them in the tartlet-pans ; then place a little jam in each, and on this a dessert-spoonful of the pastry custard ; put it on very evenly, egg the edge of the paste, roll out some puff paste, and cut it out to fit over the other ; fix them on, then spread some icing on the top very smoothly with a knife ; then roll out a little puff-paste and cut it into shreds, and make a cross of them, and put them over the top. Bake in the oven ; take care they do not get too dark a colour. Fruit Salad. Make a syrup with half a pound of sugar, and a gill of water, and a thin piece of rind of lemon ; when the syrup is boiled thick, and is cold, have ready a mixture of fruits, such as cherries (stoned), strawberries, raspberries, pieces of pineapple, melon, apricot, currants, grapes, plums, greengages, etc., which must be piled up on a glass dish, arranging them tastily ; then pour over the syrup, into which two tablespoonfuls of noyeau or brandy has been put. A little sifted sugar should be poured over all. Fun Pudding. Mix a couple of tablespoonfuls of arrowroot with half a pint of milk and a gill of cream, sweeten to taste, and put it in a saucepan ; stir till it boils. Slice some apples thinly, and fill a good-sized pudding-dish ; dust some sugar in between the slices. Put bits of butter over the apples, and put a thick layer of apricot jam over the apples ; over all put a mixture of arrowroot, and bake in a moderate oven for twenty minutes. Gala Pudding. Mix a tablespoonfiil of flour smoothly with two of milk ; then pour over it a cupful of boiling milk flavoured with vanilla, add a tablespoonful of sugar, a piece of butter the size of a pigeon's ^^%^ and the yolk of an egg ; simmer and stir till it thickens. Line the edge of a pudding dish with good crust. Fill it with slices of sponge-cake spread with any kind of good jam. Pour the custard over and bake for half an hour in a moderate oven. When the pudding is cooked, lay on it the whites of two eggs beaten to a froth. Colour one with a few drops of cochineal, to give it a mottled appearance. Put the pudding for a few moments in the oven, and serve. G&teau de Cerises.