Puddings and Pastry à la Mode

beating it to a cream in a bowl, adding drop by drop, during the process, half a teacupful of the strongest coffee that can be made. Motzo Pudding (Jewish). Soak three biscuits and squeeze the water out well ; cut up three large apples into small thick pieces ; take two ounces of currants, the same quantity of stoned raisins, and melted fat, a tablespoonful of chopped lemon-peel, and a quarter of a pound of moist sugar. Mix altogether with a sufficient quantity of beaten eggs, place in a greased dish, and bake in a good oven. Lemonjuice should be put into the sauce served with it. Napoleon Cake. Mix half a pound of flour, six ounces of butter, two ounces of pounded sweet almonds, and two ounces of sugar together, and bind with the yolk of one egg. Set in the cold for an hour, then roll it out thinly ; bake it and spread each slice with raspberry jam ; then place one on the other sandwich fashion, paint the outside all over with some of the jam diluted, and ornament with pistachio-kernels. Norfolk Dumplings. Get some muffins, boil them for twenty minutes in hot water, and serve with sweet sauce. Nun's Sighs. Warm half an ounce of butter, then put it in a stew-pan with a lump of sugar, a grate of lemon- peel, and a pinch of salt in half a pint of water ; let it boil two or three times ; stir in some flour till it becomes a thick paste, and continue stirring till it is cooked, then stir one egg at a time until it is thin enough to drop out of a spoon. Take a dessertspoon and drop lumps of it about the size of a walnut into lard or fat which does not quite boil ; take out when swollen to four times their original size, and have become a golden colour; sprinkle with sugar and serve hot. Orange Cheesecakes. Take a good-sized orange, peel it, and boil in two or three waters till it is tender. Take two ounces of sugar (white), the yolks of three eggs, four ounces of butter, a dessert-spoonful of brandy, the peel, and beat them all together till well mixed and quite soft. Have some patty-pans (about six or seven) ready lined with puff-paste, and half-fill them with the orange paste and bake. Orange Fritters. Peel the oranges, cut them into quarters, remove pips and pith, cover with powdered sugar and dip into butter, and fry in boiling lard or fat, drain them, and dish up sprinkled with powdered sugar. Open Tart a la Metternich. Line a plain mould with short paste, remove the stones from apricots, greengages, or plums, and lay the fruit in the mould ; separate each apricot, or whatever fruit is used, by four stoned cherries, sprinkle with sugar, and bake. Pound half of the fruit-kernels and those of the cherries, stir in a little cream, sweeten to taste, and pour this over the tart and serve. Orange Pudding. Line an open tart-dish with puff-paste, and crinkle the edge. Have ready a teacupful of breadcrumbs, six oranges, the peel pared very thin, boiled, pounded, and rubbed through a sieve with the juice of the six oranges, four ounces of sifted sugar, and the yolks of four eggs. Beat the whites to a stiff froth and mix with the other mixture just before it is put in the oven. Bake for three-quarters of an hour in a moderate oven. Lemon pudding may be made the same way, using lemons instead of the oranges. Orange Sponge.