Puddings and Pastry à la Mode

Take one ounce of sweet almonds and two of bitter, blanched and pounded, three tablespoonfuls of apricot jam, two ounces of fine bread-crumbs ; mix all well together, and then add one ounce of creamed butter, and half-fill buttered mould or cups, and bake twenty minutes in a gentle oven. Hedgehog Pudding. Shred half a pound of beef suet finely, mix with it four ounces of bread-crumbs, half a pound of currants, and the same of sultanas, four ounces of sugar, half an ounce of orange-peel, one and a half ounces of lemon-peel, and one of citron, a good grate of nutmeg, half a wineglassful of lemon-juice, a pinch of salt, four sweet almonds sliced, four eggs and as much ale as will make the pudding into a stiff paste. Tie the pudding in a cloth and throw it into boiling water, and keep it boiling for five hours. Blanch three ounces of sweet almonds each split into four, and stick them in the pudding just before sending to table, and serve with brandy sauce. Italian Pudding. Take three ounces of macaroni and put it in a saucepan on the fire with a pint of milk and water, a piece of lemon-peel pared very thin, and a small piece of cinnamon ; stew gently for an hour till tender, but not soft, beat two eggs well, adding half a pint of cold milk and two ounces of sugar ; butter a dish and put a border of paste round the edge, spread a layer of macaroni, then a layer of preserved fruit or orange marmalade, and the remainder of the macaroni over; pour the milk and eggs upon it, bake about an hour in a moderate oven, and serve with powdered sugar over it. Jam Fritters. Cut some small sponge-cakes in half, spread both halves with jam ; moisten the edges with water, stick them firmly together, add two whipped whites of eggs to some batter made with white wine ; dip the cakes into it and fry ; when done, drain and place them on a board, sprinkle with icing sugar, and glaze with a salamander or in the oven. Jam Souffle. Simmer together over a slow fire four ounces of butter, and a heaped tablespoonful of the best flour ; mix in half a pint of milk a pot of apricot, raspberry or strawberry jam, and let this boil; rub through a sieve and put it into the butter mixture ; put in the yolks of four eggs and beat the four whites to a stiff froth, and stir into the other ingredients. Put into a souffle mould and boil an hour. Serve it with wine sauce in which a little of the jam has been put in after rubbing through the sieve. Joy Pudding. Take two cups of grated bread-crumbs, one cup of chopped suet, one cup of raisins, half a cup of treacle, half a cup of syrup, one cup of milk, one egg, one teaspoonful of soda, two tablespoonfuls of flour, add a little salt and a little flavouring. Mix all well together and steam for two hours. Jubilee Pudding. Take two ounces of grated bread-crumbs, two ounces of butter, the same of castor sugar, two wellbeaten eggs, and two large tablespoonfuls of preserve. Mix thoroughly, put in a mould and steam for an hour and a half, and serve with wine sauce. Lemon Dumplings. Take half a pound of grated bread, a quarter of a pound of suet, a quarter of a pound of moist D sugar, one egg, and the juice of one lemon, boil them in teacups three quarters of an hour, turn them into a dish, strew white sugar over them, and sweet sauce can be added. Lemon Cup Custards. .Make a pint of lemonade by di3solving two and a half ounces of loaf sugar in a pint of boiling water, having previously with part of the sugar rubbed off the lemon rind ; next put in the juice of three lemons, add the yolks of four eggs well beaten ; stir this one way over the fire till the mixture thickens, but do not allow it to boil, and serve in custard-glasses. Lemon Gingerbread.