Puddings and Pastry à la Mode

Pineapple Pudding (another way). Mix two ounces of flour and two ounces of butter together in a stewpan, and thoroughly mix, add half a pint of milk, and let it boil and keep stirring ; then add the yolks of three eggs one by one and beat them well in; then add four ounces of pineapple cut up, and a tablespoonful of castor sugar ; stir it very lightly so as not to break the pineapple ; lastly beat up very stiffly the whites of the eggs and stir in. Put this mixture into a tin, put paper on the top and steam for three quarters of an hour ; serve a sauce with it made of half a pint of the liquor of the pineapple, two ounces of loaf sugar, and a teaspoonful of lemon-juice, all boiled together till clear. Pineapple Souffle. Melt two ounces of butter in a stewpan, and put in three ounces of fine flour mixed with half a pint of milk, and boil it till the mixture clings to the spoon ; now have ready three ounces of pineapple cut very small, and the same quantity of sugar, and put in with the cooked mixture ; add one by one three yolks of eggs, and then the whites beaten to a stiff froth ; pour into a souffle mould and steam one hour. Serve a sauce with it made of the syrup of the pineapple reduced, one ounce of white sugar, and a glass of maraschino ; colour with a little cochineal. Pippin Tarts. Pare two oranges very thin, boil the peel till tender, shred it fine, pare and core six apples and put them in a jar with a gill of water ; when halfcooked add half a pound of sugar to the orange juice and peel, and boil till pretty thick ; when cold place in a shallow dish lined with paste, turn out and eat cold. Potato Cheesecakes. Boil a quarter of a pound of mealy potatoes, mash them well, then add to them two tablespoonfuls of brandy, a quarter of a pound of sugar, a quarter of a pound of butter, four eggs, and the grated rind of half an orange. Mix these ingredients well together and bake in hollow patty-pans with puflf-paste. Potato Pudding. Take cold boiled potatoes and rub them through a sieve ; then cream a quarter of a pound of butter, a cupful of sifted sugar, and a quarter of a pound of the grated potato, grated lemon-peel to taste, and the beaten whites of four eggs ; boil in a buttered mould for two hours. Potato Vanilla Souffle. Scoop the inside out of six potatoes after baking them, and rub it through a sieve or through one of the American potato-mashers. Make a mixture by melting an ounce and a half of butter in not quite half a pint of milk, boil it up, add a few drops of essence of vanilla and sprinkle in very gradually the potato flour. Beat well the yolks of four eggs, beat separately the four whites very stiffly, then r mix all together, half-fill a buttered souffle dish, and bake in a quick oven till it rises ; serve directly. Princess Pudding. Dissolve half an ounce of leaf gelatine in a quarter of a pint of milk and strain ; beat up three yolks of eggs and put them with the milk ; put this mixture into a stewpan and stir till it thickens, add one ounce of sifted sugar, be sure and not let it boil, pour this into a basin and add a gill of orange^juice and a few drops of cochineal ; beat the whites of the three eggs to a froth and pour them in, and stir thoroughly till nearly cold before putting in a mould ; then stand on ice. The mould may be ornamented with pale clear jelly. Princess Mary's Pudding. Take six or seven apples and put them in a saucepan with a very little water, and when hot and cooked, add two ounces of butter, and when cool two well-beaten whole eggs, half a grated French roll, a tablespoonful of cream, a grate of nutmeg, and a tablespoonful of castor sugar ; when these are thoroughly blended, put them into little cups and bake them ; when done dust a little fine sugar over them. Punch's Pudding.