Puddings and Pastry à la Mode

Take some tinned apricots (half a tin), put them on the side of the fire for a few minutes with a table-spoonful of sifted sugar, and when cold add the yolks of three eggs and the whites of two well beaten. Mix these with half a pint of cream. The dish should be lined with puff-paste, and the apricot mixture poured in ; let it bake for halfan-hour in a moderate oven ; strew sifted sugar over and serve. Apricot Pudding k la Royale. Take some tinned apricots, pass them through a tammy sieve, add half a pint of juice boiled to a syrup with white sugar and one glass of maraschino. Let all boil for a few minutes, add about twelve sheets of leaf gelatine which has been soaked in a quarter of a pint of water and strained. Add the juice of a lemon ; stand it on ice to get firm. Have ready about a quarter of a pint of clear calf s-foot jelly and pour this into a quart mould to chemise it ; and set it on ice, and when the apricot mixture is nearly cold put into the jelly-mould and set it on ice. When it is turned out a little custard, flavoured with vanilla, should be served round it. The Ascot Tartlet. Mix half a pound of granulated cocoa-nut and the same weight of chocolate, and a quarter of a pound of ground sweet almonds ; add one pound > In case any of my readers should not understand this technical culinary term, it means line a mould. of powdered sugar and flavour with cinnamon. Make into a soft paste with white of egg. Line some patty-pans with puff-paste and put some of the mixture in the centre of each. Bake, and when cold put a spot of whipped cream in the centre of each. Baba k St Jacques. Take a quarter of a pound of flour, make a well in the centre, stir in half an ounce of German yeast, dissolved in water, roll it into a ball, and keep in a warm place wrapped in a cloth till it has risen to twice its original size. Take three quarters of a pound of flour, half a pound of butter, three eggs, half an ounce of powdered sugar, and a pinch of salt ; stir well together, add five eggs one after another, then the ball of yeast, an ounce of chopped citron, an ounce of currants, and two ounces of sultanas. Knead the paste thoroughly, and put it in a large mould capable of holding twice the quantity, leave till it has risen to nearly the top of the mould, bake, and when done turn out of the mould, and cover with the following sauce. Dissolve some apricot jam in a tumblerful of clarified sugar, and a large wineglassful of rum, and boil till a thick sauce. Bakewell Pudding. Take a couple of ounces of butter, melt it, and run it through a fine sieve, incorporate with it two ounces of pounded white sugar, the beaten yolk of one egg, the white of one, and one ounce of finely chopped mixed candied peel. Have a puddingdish lined with puff-paste, place on it a layer of strawberry jam, then a layer of the paste, then a layer of apricot jam, and on the top of that some black currant jam, and then another layer of the mixture. Grate some sifted sugar over all, and bake for about an hour and a quarter. Baked Apple Pudding. Take half a pound of the pulp of the sharpest apples, after being well scalded, the yolks of four eggs, and the whites of three (all beaten separately), two and a half ounces of sifted sugar, the rind of one lemon grated, and the strained juice, and three ounces of melted butter. Mix all these ingredients well together, have ready a dish lined with thin paste, and then put in the apple mixture ; it should be put into the oven immediately after mixing ; it should be served cold. Ball Fritters.