Puddings and Pastry à la Mode

Beat up for ten minutes four eggs, freed from the speck, and four ounces of castor sugar, into which gradually mix four ounces of Vienna flour. Warm some college-pudding moulds, and roll liquefied butter round them, so that they are equally buttered, and pour off any superfluous butter, and then quickly powder in some castor sugar and turn them round to get a coating of sugar all over, and shake out any superfluity of it. Fill the moulds with the egg mixture and bake from twenty to twenty-five minutes in a slow oven. When cooked turn out the puddings, and melt three tablespoonfuls of loafsugar in half a tumbler of old rum. Put the puddings on the dish and pour the rum mixture over, and strew chopped pistachio-kernels over the top, and a preserved cherry on the top of each, and serve cold. Tomato Tart. Take a pound of tomatoes, skin and cut them into slices and lay them in a tart-dish, and sift over them some powdered ginger and salt ; then make a tomato purée of tomatoes, the juice of a lemon, some sugar to taste, and one well-beaten egg ; mix all together, then add in a couple of tablespoonfuls of cream and pour over the stewed tomatoes, and put on the crust and bake. Turret Puddings. Take two eggs, add their weight in flour, also in butter and sugar ; melt the butter, add flour and sugar, beat up the eggs, pour in and beat thoroughly ; fill some small dariole tins with this mixture, and bake for about twenty minutes. Serve wine sauce at the base of them. Vanilla Rusk Pudding. Cream an ounce of butter and mix in a quarter of a pound of sifted sugar, stir over the fire for a few minutes, add an egg well beaten and half a teaspoonful of essence of vanilla, and keep on stirring till it is thick ; spread four slices of rusk with this paste, put them in a buttered tart-dish ; boil half a pint of milk, pour it on to a well-beaten egg, then add it to the rusk, and put the pudding to bake in a slow oven for an hour. Turn out when done, and sift the sugar over the pudding. A little diluted preserve poured over the pudding is an improvement. Venus Pudding. Take a pint mould, butter it and decorate it with candied ginger, make a rich custard with six yolks of eggs and the whites of three, half a pint of cream, and loaf sugar to taste ; dissolve half an ounce of gelatine in sufficient milk to fill up the mould ; when cold add a glass of rum, pour the mixture into the mould and place it on ice to set. Before adding the gelatine put aside a little of the custard for sauce, and add some ginger syrup to it. Victoria Pudding. Warm a quarter of a pound of butter, mix with it the same quantity of loaf sugar, a very little flour, the yolks of four eggs and the whites of three ; make puff-paste round a pudding dish, and put in some apricot jam at the bottom, pour the custard mixture on the top. Bake an hour ; when finished whisk up the whites of the egg left and place the froth on the top when serving. Victoria Sandwiches. Cream half a pound of butter ; work into it half a pound of white sugar, and the same of flour ; incorporate them together gradually, beating the mixture all the time. Whisk four eggs to snow and stir them into the paste, continuing to beat ; butter a very shallow baking-tin, pour the batter in and bake in a good oven for twenty minutes ; when it is cold, spread jam on one half, turn the other half upon it, press the pieces together and sprinkle powdered sugar on the top, cut the cake in fingers and mount them high on a dish, all crossing each other. Wafers filled with Cream.