Puddings and Pastry à la Mode

Make some mixture as for snow-cream {see Snow-cream), make it very stiff ; when cold roll it or serve it in any shape according to fancy ; egg and bread-crumb, and fry quickly in hot fat. Sprinkle sugar over and serve. Rice Flummery. Boil a pint of milk, sweeten it with sugar, and add a dessert-spoonful of ground bitter almonds. Take two tablespoonfuls of ground rice, and mix it with cold milk, and put it into the boiling milk to thicken it. Stir for some time, then pour it into a damp mould, and let it get cold ; turn it out into a glass dish ; pour a custard round it, and stick alternately thin strips of sweet almonds and pistachio-kernels all over it. Rice Pudding a la Fran^aise. Pick and wash in two or three waters a couple of handfuls of rice, and put it to cook in rather less than a quart of milk, sweetened to taste, and add the third of a rind of lemon cut in one piece, and a small stick of cinnamon. Let the rice simmer gently, till it has absorbed all the milk. Turn out into a basin, and when cold remove the rind and cinnamon. Then stir into it four yolks of eggs, and one whole egg beaten well ; add a small quantity of candied citron cut into small pieces, and mix all well together. Butter and breadcrumb a plain tin mould, put the mixture into it, and bake in a quick oven for about half an hour. If a clean bright trussing needle is inserted in it, it comes out quite clean if properly baked. Riz à l'Impératrice. Make a custard, flavoured with noyeau ; and boil some rice, and when the rice is thoroughly cooked and quite dry, mix in the custard and a couple of tablespoonfuls of apricot jam, and half a pint of whipped cream, thoroughly mix, pour into a damp mould, and freeze or stand on ice for two or three hours. B2 Rothe Gritzer. A German Dish. Boil one pound of red currants and half a pound of raspberries in a pint and a half of water, and strain through a hair sieve ; put the liquor and ten ounces of loaf sugar to boil again, add six ounces of ground rice and grated lemon-peel to taste ; pour into a mould. Rum and Milk Pudding. Mix a cupful of cornflour with two beaten eggs and a little milk ; add three ounces of sugar, two ounces of warmed butter, a little chopped lemon-peel, and a tablespoonful of rum ; pour this mixture into a mould, and either boil or bake it. Russian Pudding. Press out the juice from a pound of cranberries and put it in a stew-pan, and boil it with a teacupful of loaf sugar. Have a teacupful of arrowroot, and mix it quite smoothly with about two teacupfuls of the juice till smooth ; keep stirring the whole time ; as soon as the sugar and juice boil stir it into the arrowroot and keep mixing till quite smooth ; afterwards let it boil up three times ; pour it into a damp mould, and when cold turn it out and serve cream with it. Russian Sandwiches. Make an ordinary sponge-cake batter, and lay paper on tins ; divide the batter into four ; spread one piece, which should be the largest, over the tin