Puddings and Pastry à la Mode

Soak half an ounce of leaf gelatine in half a pint of water for two or three hours ; put into a saucepan the thin rind of one lemon and one orange, and the strained juice of four oranges and two lemons ; add six ounces of loaf-sugar, and stir all over the fire until it has boiled up for five minutes. Strain when cold (not set), whip up with a whisk till it becomes quite light and frothy, which will take about half an hour. The whipping must he constant or it will not get frothy ; when finished it can be put into a damp mould and turned out ; half of it may be coloured with a little cochineal. Orange Tart. Make a good puff-paste crust, and take some oranges ; peel them and quarter them ; extract the juice from two tangerine oranges, and put it over the quarters of orange, with about four ounces of sugar ; ' let them stew for a few minutes over the fire, then place the oranges in the tart-dish ; boil up the juice, pass through a sieve, put on the crust and bake in a quick oven. Cream, in which a little of the orange-juice has been mixed, served with it, is a great improvement. Pastry à l'Artoise. Rub half a pound of butter into one of flour, add the yolks of two eggs, rather more than a gill of water, and mix into a paste ; roll it out to the thickness of a florin, and place it on a baking-sheet ; trim the edge, and brush round the edge with a little yolk of egg and water ; put some apricot or strawberry jam on the paste, and spread it evenly and thinly all over the paste, except the egged edge. Have ready some puff'-paste, which should be rolled out to the same thickness as the short paste, and cover over the baking- sheet ; press it down tightly where the lower sheet has been egged, and trim round with a knife ; then brush the yolk of egg over all the sheet as smoothly as possible ; then with the back of the knife mark it out in squares three inches long and one wide, and bake in a moderate oven ; when done sift a little pounded sugar over them and salamander, and when quite cold cut them out where they have been marked ; arrange tastily on a dish. Pastry Sandwiches. Roll out good puff-paste very thin — till it is as thin as a wafer, and cut it into two pieces the same size and shape ; lay these on a buttered baking-tin and spread over one of the pieces some preserve ; place the other piece of pastry on the top, press it lightly with the fingers ; mark it into squares or oblong pieces where it is afterwards to be cut, and bake twenty minutes in a moderate oven ; sift powdered sugar over them, cut them when cold into strips, and pile them in a circle with whipped cream in the centre, or crosswise on a dish without cream. These sandwiches can be varied by rolling out two squares, one of almond paste and the other of puff paste, to the same size and thickness ; lay the puff paste uppermost and cut them into shapes, brush beaten egg over them, sprinkle sifted sugar upon them, and bake twenty minutes in a moderate oven. Pineapple Pudding. Take two ounces of butter, the same of flour, half a pint of milk, and four ounces of pineapple cut up into slices ; take the slices of pineapple, the ^'olks and whites of three eggs, and a tablespoonful of castor sugar ; put the flour and butter together in a stew-pan, and mix well, and let them boil ; stir well, add the yolks of eggs one by one, and beat them well in ; now add the pieces of pineapple and iugar, stir very lightly, not to break the pineapple ; lastly beat the whites of eggs stiffly and stir well in ; put it into a mould and put paper on the top, and steam it for three quarters of an hour; serve a sauce with it composed of half a pint of the liquor of the pineapple, two ounces of sugar, and some lemonjuice, all boiled up till clear. A ginger pudding with )reserved ginger can be made in the same way.