Puddings and Pastry à la Mode

Take a pint of treacle and mix it with six ounces of butter warmed ; put these into a bowl with one pound of sifted flour and six ounces of brown sugar, and mix all together ; add half an ounce of ground ginger, the same of allspice, and three ounces of candied lemon-peel ; flavour with a dessertspoonful of essence of lemon, or the strained juice of two lemons ; mix well together and let it stand for an hour, after which roll it out with as little flour as possible to half an inch thickness, cut it into fancy shapes or squares, place on a greased baking tin, wash over with the yolk of an egg beaten up with milk, and bake in a moderate oven. Lemoii Paste for Cheesecakes. Stir well together one pound of castor sugar, the pounded rind and strained juice of three lemons, ] stir them well together ; add four ounces of butter then beat up six eggs, and mix and stir all well together and place in a stew-pan. Set it over a slow fire, keep stirring till it becomes thick and has boiled four or five minutes, then pour it into a jar. When cold tie it down for use.' It will keep six months in a dry place. Lemon Pudding. Mix well together three-quarters of a pound of bread-crumbs three-quarters of a pound of sugar, half a pound of suet, the juice and peel of two large lemons. The lemon peel must be cut very thin and chopped very fine; mix in thoroughly three. well-beaten eggs. It should be boiled two and a half hours and served with wine sauce. Lemon Pudding (another way). Take the crumb of a penny loaf, grate it and pour on it half a pint of boiling milk, let it stand to cool, then put in the rind of two lemons grated, half a pound of melted butter, three whole eggs and sugar to taste : butter a dish, put the mixture into it and bake it forty eight minutes. Make a wine sauce to serve with it, of two ounces of butter, a pinch of nutmeg, and a glassful of sherry all boiled together. Lemon Pudding (Boiled). Take half a pound of bread-crumbs, six ounces of flour, two and a half ounces of sugar, one ounce of butter, half a pint of milk and a lemon. Shred the peel fine, mix with the crumbs and juice, add D2 \ the flour and butter rubbed together, and sugar ; mix with the milk to a soft paste. Boil two hours and a half. Lemon Roll. Take the pulp from two large fresh lemons, remove the pips, weigh the lemons, and boil them with an equal weight of sugar for a quarter of an hour. Turn the mixture out to cool ; mix six ounces of finely shred suet with three-quarters of a pound of flour, add a pinch of salt, and as much water as will make into a firm paste. Roll it out about half an inch in thickness and spread the mixture upon it ; roll it round and round into a long pudding, pinch the ends securely, tie it in a floured cloth, put it into boiling water and let it boil quickly till done enough, which ought to be in two hours. Lemon Tartlets. Reduce to powder a quarter of a pound of Savoy biscuits, add five ounces of sifted sugar, the rind of two lemons grated, and the strained juice. Next add five ounces of fresh butter melted, a little cream, and three eggs and a grate of nutmeg. Line some patty-pans with puff paste, and bake and sift a little powdered sugar over. Orange tartlets can be made the same way, substituting the juice and rind of orange instead of lemon. LucuUus Baskets. Make, or purchase, some oval sponge-cakes about the size of the open oval jam tarts sold at confectioners ; cut the top off. Dig a little of the sponge out and replace it by apricot jam, with whipped cream over ; cut the piece of cake cut off in two, and place it on the top again, but raised to show the cream ; take a long strip of citron and make a handle for the centre of the basket. This is a very pretty sweet. Madeira Pudding.