Puddings and Pastry à la Mode

Cabinet Pudding (cold). Decorate a mould at the bottom with preserved cherries and angelica- cut in strips and formed into designs. Split six savoys in half, and line the mould , with them very evenly round the sides. Put in L two ounces of ratafias ; make a custard with four / eggs in half a pint of milk, then strain into it half ! an ounce of the leaf gelatine melted in a little \ water. When it is nearly cold add a gill of cream, ; half a teaspoonful of essence of vanilla, and half an j ounce of sifted sugar. Mix well and pour into the I mould over the ratafias. Put it on ice and turn out and serve. Cabinet Pudding, Iced. Cut a stale sponge-cake into slices half an inch thick, and rather smaller than the mould into which ; the pudding is to be made, soak them well in brandy with a glass of noyeau in it, then lay some \ preserved cherries at the bottom of the mould with ! a few ratafias ; lay one of the slices over them, and then more cherries and ratafias, proceeding thus until the mould is three parts full ; have ready a pint of custard, pour it tepid into the mould, and cover it close and hang it in ice and salt for at least three hours. Have about half a pint of custard in ice, and when ready to serve pour it over the pudding \ and sprinkle a few chopped pistachio kernels over. Calf's-foot Pudding. Take a calf's foot, shred it very fine and mix half a penny roll with it, grated and scalded in half a pint of cream ; put to it a quarter of a pound of shred beef-suet, four eggs, and a good tablespoonful of currants ; season with spice and sugar, a little orange-flower water, a little Marsala, and the marrow of one bone ; then put it into a veal caul being washed over with the egg-batter ; then wet a cloth and put it in and tie it closely. When the water boils put it in and boil for two hours, turn it into a dish, and stick on it sliced almonds and citron. Serve a butter sauce with it, flavoured with orange brandy. Camp Puddings. Put into a saucepan, with a gill of water, four ounces of butter, and sweeten it to taste ; then add the rind of a large lemon, and a quarter of a pound of flour mixed with part of the water and butter, put it by till nearly cold, then beat in three eggs, and put it into tin moulds and bake. Canary Pudding. Take three eggs and the weight of two in flour, sugar, and butter ; melt the butter and mix the sugar with it, then add the flour, and then the eggs well beaten. Flavour well with strips of candied lemon. Boil for two hours and serve with sweet sauce. The Capital Pudding. Shred a quarter of a pound of suet with half a pound of flour, one small teaspoonful of baking powder, and one of carbonate of soda ; then add four tablespoonfuls of strawberry and greengage jam, and stir well with a gill of milk. Boil four hours in a high mould and serve with fruit sauce. Caramel Pudding (rich). Put a handful of loaf sugar to boil with a gill of water till the syrup becomes a deep brown, warm a small basin, pour the syrup into it and keep turning the basin in your hand till the inside is completely coated with the syrup, which will by that time have set ; strain the yolks of eight eggs from the whites, and mix them gradually and effectually with one pint of milk ; pour this mixture into the prepared mould, lay a piece of paper on the top, set in a saucepan full of cold water, taking care that the water does not come over the top of the mould ; put on the cover and let it boil gently at the side of the fire for one hour ; remove the saucepan to a cool place, and when the water is quite cold, take out the mould and turn out the pudding carefully. To make it turn out firmer two whites of the eggs can be mixed in. Chocolate Fingers.