Puddings and Pastry à la Mode

Line an open tart-dish with puff-paste, fill it with, rice or barley and bake it, and when baked take out the rice, etc., and have ready to put in a pound of strawberries which have been boiled with a pound of sifted sugar and a little water. The syrup should be boiled up and then poured through a sieve over the fruit. May be eaten hot or cold. Strawberry Tartlets. Line some tartlet-tins with puff-paste. Pinch the edge of the paste a little higher than the tin and place a dummy of baked paste and flour in the centre of each tartlet ; bake them, remove the dummies, and sift a little castor sugar over, and salamander them. Have ready sufficient strawberries, with the stalks removed, in a basin, and pour on them some boiling syrup made by boiling half a pound of lump sugar in a gill of water ; directly the syrup has been poured over the strawberries cover them with paper, which must be turned over the edge of the basin to keep in the heat and steam. Let them remain thus for an hour, then strain the syrup off and boil it up, and thicken with a little arrowroot mixed with a very little cold water, and which must be stirred in when the syrup is boiling ; add a few drops of cochineal ; when thick enough pour the syrup over the strawberries, let them stand a little, and then fill the tartlet-cases well up. Cherries, gooseberries, apricots, etc., can all be used for these tartlets. Sutton Pudding. Take the yolks of four eggs, a pint of milk, a quarter of an ounce of isinglass, and half a teaspoonful of essence of vanilla ; put them in a jug, which stand in a saucepan of boiling water, stirring it all the time till it becomes a good substance, then pour it into a mould to get cold, and turn out Swiss Tartlets. Roll out some puff-paste very thin ; stamp out with a large cutter the number required. Have ready some fluted pastry-pans and put one piece into each, and then put in a mixture of currants, sultanas, candied peel chopped fine, and a few drops of raisin wine ; place in the oven and bake. Syllabubs, Whipped. Make a strong whip as for trifle ; mix a pint of cream with half a pint of Marsala, sugar to taste ; flavour with the juice of a lemon and a little cinnamon. Stir briskly and fill the glasses within half an inch of the brim. Take a spoon and lay a little of the whip on the top of each. Tangerine Tubes. Beat two eggs till they are white, add to them their weight in sifted sugar, the same of flour, the juice of two Tangerine oranges and half their peel grated, stir well. Butter a large sheet of tin, spread on it very thin cakes the size of a small saucer. Bake them a pale colour and while still warm roll them up on any wooden roller from which they will easily slip off". The juice of a lemon can be substituted for that of the oranges. Tapioca Mould. Take three ounces of tapioca, wash two or three times, and mix it with two ounces of cornflour ; add half a pint of cold water, and let it remain for half an hour, then one and a half pint of milk, and simmer half an hour, stirring the whole time ; add some flavouring, about eight drops, and pour into a cold damp mould. Tipsy Puddings.