Puddings and Pastry à la Mode

Cream three ounces of butter and add to it three ounces of castor sugar, six ounces of Vienna flour, the yolks and whites beaten separately of six ounces weight of eggs in the shell ; to this put a liqueur-glassful of brandy and the same of sherry, and a few drops of essence of vanilla or lemon ; beat all well together, put it into a buttered mould, steam for nearly three hours, and serve with clear wine sauce. Madeleine Puddings. Take half a pound of butter, the same of Vienna flour, the same of sifted sugar, half a pound in weight of eggs ; whisk the eggs till light, add the sugar gradually, next the flour, and then put in the butter beaten to a cream ; add a few drops of essence of lemon. Put this mixture into wellbuttered cups, and bake from twenty to twentyfive minutes. Wine or brandy sauce should be served with them. Marmalade Pudding. Take a quarter of a pound of bread-crumbs, a quarter of a pound of suet finely chopped, a quarter of a pound of sifted white sugar, two tablespoonfuls of marmalade, and one egg. Mix well together and boil in a mould for four hours ; serve egg-flip or cream sauce with it. Metropole Pudding. Line a pudding-dish with puff-paste, spread on it a thick layer of some good preserve, and over it a layer of Savoy biscuits. Make a mixture of one ounce of butter and half an ounce of flour ; put into a basin and pour over it half a pint of boiling milk sweetened to taste and flavoured with lemon or vanilla flavouring. Stir this over the fire till it thickens, and when it is cool add the beaten yolks of two eggs ; stir well and pour over the preserve and cakes in the dish. Beat the whites to a froth and lay on the pudding : bake in a moderate oven for from thirty-five to forty minutes. Mikado Tarts. Boil together for a few minutes half a pint of milk, a quarter of a pound of flour, the yolks of four eggs, two ounces of butter and three ounces of sugar, and salt to taste. When cold add one and a half ounces of almonds chopped fine, and half a wine-glassful of orange-flower water. Make all into a stiff custard and add a few raisins. Line moulds with puff-paste, fill them with the custard and bake ; sprinkle with sugar and serve cold. Mincemeat en surprise. Take some mincemeat, form it into balls the size of greengages, roll them first into white of egg beaten to snow, smooth with a knife, then roll each in some crumb made by grating ratafia biscuits through a sieve ; place them in the oven for a few moments, then roll some of the balls in citron shred very fine, and some in desiccated cocoanut. To make the citron and cocoanut adhere, the balls must be brushed over with a little white of egg and sugar mixed ; arrange these balls alternately in a heap like cannon shot. Mirletons a la Fran^aise. Line some tartlet-tins with puff-paste. Then take three ounces of ratafias, roll these with a rolling-pin till very fine; then break three fresh eggs; add two ounces of sugar and beat together ; now put in two ounces of melted butter. Mix thoroughly, and then put in the ratafias, incorporating all thoroughly. Place in each tartlet half a teaspoonful of apricot jam, and on the top of this place a large tablespoonful of the ratafia mixture. Dust powdered sugar over them, and bake in a moderate oven. Mocha Pudding. Beat up the yolks of four eggs with four ounces of sifted sugar, add gradually two ounces of potato flour and two ounces of best flour. Lastly add the four whites of egg whipped to a stiff froth ; when the whole is well mixed put it into a buttered plain mould, or small moulds, and bake ; turn out when done, and when quite cold pipe on coffee-icing, and then place in a cold place till required. The icing is made by taking half a pound of fresh butter and a quarter of a pound of icing sugar and