Puddings and Pastry à la Mode

Beat together two ounces of Vienna flour, four ounces of castor sugar and two eggs, then roll out at once ; rub a baking-sheet with wax and place in a quick oven ; cut out six circles and curl up when hot ; fill these with whipped cream flavoured with vanilla ; arrange them on a dish in a circle and serve cold. They look well alternately one white and one pink cream. Walmer Pudding. Melt two ounces of butter in a saucepan with a pint of milk, two tablespoonfuls of flour, a little A LA MODE. - 6i sugar, the grated rind of a large lemon ; mix all into the melted butter, stirring it briskly till it becomes a thick paste, then add four well-beaten eggs, butter a mould and bake it; when cold turn it out and spread over it jam and chopped almonds. Sir Watkin Wynn's Pudding. Mix all together six ounces of chopped lemonpeel, four ounces of beef suet, four ounces of breadcrumbs, one tablespoonful of flour, three ounces of moist sugar, two ounces of apricot jam, a small liqueur glass of maraschino or of curaçoa, one dessertspoonful of milk, and three eggs ; after mixing pour into a buttered mould, and steam three hours. Apricot-jam sauce should be served under the pudding ; the sauce is made by mixing half a pot of apricot jam in a saucepan with half a pint of water and a glass of sherry, boiled and strained. PASTRY A LA MODE. Windsor Tartlets. Cream half a pound of butter with a quarter of a pound of powdered sugar, half a pound of stale Savoy cake crumbled and sifted ; add half a pound of apples cored and chopped very fine, the same of currants and stoned raisins, all chopped fine, the grated peel of one lemon, a little noyeau, and five eggs well beaten ; mix all together, put into small tartlet-pans lined with puff-paste, and bake. Cream. Take two pints of flour and stir in half a pint of double cream and a pinch of salt ; when mixed roll out the paste and leave for half an hour ; add half a pound of butter ; roll five times and cut out into fancy shapes ; glaze with beaten yolk of egg and bake. Feuilletage, or French Puff- Paste. Take one pound of good fresh butter, and the same of sifted Vienna flour ; break some bits of butter (very small) into the flour, put in the centre half a teaspoonful of salt, and pour on just enough water to dissolve it ; then take the yolks of two eggs and add a little water to them, and moisten the flour very gradually, and make it into a very smooth paste, not very stiff. Take the remainder of the butter, squeeze out any moisture there may be, and form it into a ball (if it gets very soft put it on ice). Next roll the crust out square and of sufficient size to enclose the batter, flatten this a little in the centre, and fold the crust well over, and roll ft out thin as lightly as possible ; this is one turn ; then fold it in three and give it another turn, and set it aside to cool for a few minutes ; give it two more turns in the same way, rolling it each time very lightly, but of equal thickness, and to its full length ; let it again be put aside to get cold, and after it has been twice rolled and folded in three, give it half a turn by folding it once only, and it will be ready for baking. Flaky Crust.