Puddings and Pastry à la Mode

Take a pint of cream and boil for a quarter of an hour with sugar, a little lemon-peel and cinnamon to taste ; mix a small spoonful of flour with some butter, and stir over the fire a few minutes ; then add the cream to it, beat up three eggs, a dessert-spoonful of brandy, the same of Marsala, and put into the mixture ; pour into a mould stuck round with dried cherries, and boil it ; serve with fruit sauce. Queen of Puddings. Put three-quarters of a pint of bread-crumbs into a basin, with the grated rinds of two lemons, a little sugar ; add one ounce of butter to a pint of boiling milk, and pour it over the bread-crumbs, stirring all the time ; then add the yolks of three eggs well beaten, and pour all into a well-buttered basin and bake for three-quarters of an hour. When done, turn out on a dish, cover it with raspberry or red currant jam ; have ready the whites of the three eggs beaten to a stiff froth, with a little castor sugar, which cover the pudding with, and place it in the oven for two or three minutes to set, but not to brown. Queen Mab's Pudding. Grate a quarter of a pound of carrots after being well washed, pared, and boiled ; add to them a quarter of a pound of clarified butter, four wellbeaten eggs, sugar and brandy to taste ; bake it in puff-paste. Ramsgate Puddings. Take a quarter of a pound of bread-crumbs, a quarter of a pound of suet, a quarter of a pound of currants, three eggs, a quarter of a pound of sugar, a little lemon-peel and nutmeg. Make up into six small cakes, fry them brown, and serve with sweet sauce. Raspberry Custard. Take half a pint of ripe raspberries, pass them through a sieve, mix it into a pint of milk in which a dessert-spoonful of corn flour free from lumps has been stirred, beat a large egg, thoroughly mix it with the other ingredients, and set the whole in a stew-pan to boil ; it must be constantly stirred. Ratafia Pudding. Make a rich custard in the usual way, flavoured with a tablespoonful of brandy. Have a puddingmould buttered, and decorate it thickly with preserved cherries, and candied peel, and citron ; fill it with ratafias and a crumbled sponge-cake, and cherries, and peel, alternately in layers. Pour the custard over, and then steam the mould for threequarters of an hour. Ravensworth Pudding. Bake three large apples and pulp them ; add one pint of cream, two handfuls of bread-crumbs, half a pound of pounded loaf-sugar, the grated rind of two lemons, the yolks of four eggs, and the beaten whites of six ; beat all together, but putting the whites of egg last. Butter a pudding-mould, shake in a few bread-crumbs, and roll them round, so that they may adhere to the sides, and then shake out all that remain loose ; now pour in the mixture and bake an hour and a half. Serve with arrowroot sauce with rum in it £ Red Robin. Take a pound of lump sugar and put it into a stew-pan with half a pint of water, and boil till it becomes very thick ; then add about two pounds of apples, peeled and cored, and the grated rind of a lemon ; boil all together till it is quite stiflf; keep stirring all the time. Pour it into a buttered mould, and when cold turn out and serve with custard round. Rice Cheesecakes. Mix a quarter of a pound of ground rice with one pint of milk ; stir over the fire till it becomes a paste, but it must not boil. Now add four ounces of butter, stirring till the butter is mixed ; next beat three eggs with a quarter of a pound of sifted sugar and a grate of nutmeg. Mix well together ; then add four ounces of currants and a few drops of essence of orange, and mix again. Line some patty-pans with puff-paste ; dust a little sugar over them, and bake. Rice Croquettes.