Puddings and Pastry à la Mode

Make a pint of blackberry pulp, and put with it six apples chopped small, a grated biscuit, and a glass of brandy ; mix well together, sweeten to taste, and make it into a tart. Custard or cream should be served with it. Boiled Apple Balls. Peel, core, and cut up into dice, two pounds of good apples ; put them in a basin and mix with them one half-pound of sugar, the grated rind of a lemon, one ounce of butter, quarter of a pint of milk, and six eggs, the whites of which must be beaten to a froth ; then add as many bread-crumbs as will make the mixture stiff, roll it up into small balls, and boil it in salted water. Serve with wine sauce. Boiled Apple Pudding Baked. Make an apple pudding in the usual way, underboil it, turn it out ; then spread thickly over it butter and brown sugar ; then bake it till the crust is golden and hard. Bread and Butter Pudding (rich). Cut a twopenny loaf into very thin slices, and spread them with fresh butter. Put puff-paste round the bottom of a dish, lay in a roll of the bread and butter, and strew over a handful of currants and a few raisins ; add some little bits of butter, and do so till your dish is full, then boil one pint of cream, and thicken it when cold with the yolks of three large eggs, a little grated nutmeg, a pinch of salt, two ounces of sugar, and a few drops of orange-flower water, which pour in fresh as the pudding is going to the oven. Bread Cheesecakes. Slice a penny loaf as thin as possible, pour on it half a pint of boiling cream, and let it stand for two hours ; take four eggs, a quarter of a pound of butter, and half a nutmeg, grated ; beat these ingredients all well together, and mix them into the cream and bread with a quarter of a pound of currants, well washed and dried, add a small spoonful of brandy, and bake them in patty-pans. Bread Fritters. Take half a poUnd of Vienna bread, crumble it small, and let it steep in a pint of boiling milk for a quarter of an hour. Then beat it up with a fork till quite smooth ; add two whole eggs well beaten up, half a wine-glassful of brandy, half an ounce of butter, and a little sugar and salt. This must be thoroughly well mixed and beaten up. Butter an enamel frying-pan. pour the mixture in, and allow it to fry gently. When one side is done toss it over and fry the other. Arrange them in layers, cut them into four, and serve ; send castor sugar and lemon to table with them. Brown Bread Pudding. Take six ounces of stale brown bread-crumbs, six ounces of fresh butter, four eggs, the yolks and whites beaten separately, half a pound of brown sugar, and a very little cinnamon ; cream the butter, then mix well with sugar till quite smooth ; add the beaten eggs, and stir in gradually the other ingredients. Steam the pudding for three hours ; when turned out, pour melted cherry jam over it, and serve hot. Brown Bread Pudding (rich). Take a quarter of a pound of bread-crumbs and put them in a basin with one and half ounces of castor sugar, and a good half-pound of cherries stoned, the grated rind of half a lemon, and ten drops of essence of vanilla. Boil a quarter of a pint of milk and pour over. Whip a gill of cream to a froth and add it, then put in, one at a time, the yolks of three eggs, and the whites whisked stiffly. Have a buttered mould ready, and pour in this mixture ; cover with buttered paper, and steam for a little more than an hour. Turn out and serve with a syrup of the cherries. Buckingham Pudding. Mix together a quarter of a pound of grated bread-crumbs, a quarter of a pound of minced apples, a quarter of a pound of finely chopped suet, a quarter of a pound of currants, and three wellbeaten eggs, a dust of nutmeg, a few drops of lemon juice, and a dessertspoonful of brandy. Boil in a mould for one and a half hours.