Puddings and Pastry à la Mode

Put half an ounce of leaf gelatine to soak in a gill of cold water till dissolved ; have ready one pound of cooking cherries (stoned), but taking care to preserve the shape. Take half a pint of water, and five ounces of castor sugar, and the strained juice of half a lemon, and boil them over the fire for ten minutes, skimming constantly ; then add the cherries, and boil till tender : add three drops of cochineal, and then stir in the gelatine strained, and a tablespoonful of noyeau or brandy. Pour into a border mould, and set on ice till firm. When turned out, have some whipped cream ready to place in the centre. Génoise Pastry aux Amandes. Make it the same as Génoise Pastry aux Pistaches, substituting chopped sweet almonds instead of pistachios, and painting here and there over the icing with a feather dipped in cochineal. Génoises Pastry aux Pistaches. Warm a pound of butter in a basin and beat it well to a cream ; add a pound of sifted sugar, and beat again ; then add eight eggs one by one, and mix most thoroughly ; then add a glass of brandy, mix again, and then one pound of Vienna flour scattered in a little at a time. Butter a middling sized baking dish, line it with paper, and butter this with clarified butter. Spread the Génoise paste on the baking sheet, and bake it in a moderate oven ; it should be made the day before it is wanted. When required it should be cut into lengths of two and a half inches wide, and then split in two with a sharp knife, and on one of the splits spread some jam, and place the other split on the top again very evenly ; spread some liqueurflavoured icing on the top of each ; have some with pale pink icing, and some with white, and sprinkle over some finely chopped pistachio nuts, and then cut them into lengths one inch wide ; place them in the oven, leaving the door open a few minutes, and they will soon set. German Pudding. Boil four and a half ounces of rice in a quart of milk till tender, chop up half a pound of beef suet chopped very fine, three ounces of sugar, and one ounce and a half of candied peel, one pound of sultana raisins, four eggs beaten ; mix all well together and boil for three hours in a mould or basin. Make a sauce of one ounce of sugar, one glass of sherry, and the yolks of two well-beaten eggs, stir over the fire till it becomes the consistency of custard ; then add the juice of a lemon. German Puffs. Beat three eggs, add to them four ounces of flour, mix till it becomes a smooth stiff batter ; then add one ounce of good melted butter, two ounces of castor sugar, a little nutmeg, and a tablespoonful of cream, and the same of milk. Put this batter into well-buttered tea-cups, fill them half-full, and when baked turn out, and sift a little powdered white sugar over them. German Sandwiches. Take six ounces of castor sugar, the same of flour, the same of fresh butter melted, but which must not be added till cold, or nearly so. Beat all well together for half an hour, then spread on tins, and bake from ten to twenty minutes, according to the state of the oven, which ought to be rather slow ; when done cut them with a sharp knife any size that is required ; spread jam or jelly on them when quite cold. After they are made they will keep a week in a closed tin. Gingerbread Pudding. Work two tablespoonfuls of brown sugar and two ounces of butter together, then add an egg well beaten, then two tablespoonfuls of golden syrup, one teacupful of milk, then eight ounces of flour, and one teaspoonful of baking powder. Mix all well together, put into a buttered pudding-mould, and steam for four hours. Golden Balls.