Puddings and Pastry à la Mode

Make some paste with a lump of butter the size of a walnut, a lump of sugar, a grate of lemon in half a pint of water ; let it boil two or three times, then stir in some flour, till it becomes a thick paste, then stir in an egg. Keep this paste thick enough to roll and cut out into the shape of ladies' fingers ; bake in the oven, take two and put chocolate cream between, and glaze the top over with chocolate icing. Chocolate Pudding Cold (simple). Boil a quart of milk and stir in three ounces of grated vanilla chocolate, three tablespoonfuls of corn flour, two ounces of powdered sugar, and the beaten yolk of two eggs ; bake, and when the pudding is cold, beat the whites of the two eggs to a froth, and stir in two large spoonfuls of castor sugar, and place it on the pudding and serve. Chocolate Pudding (rich). One pint of double cream, two tablespoonfuls of corn flour. Not quite half a cup of powdered sugar, the whites of four eggs beaten to a stiff froth, dissolve the corn flour in a little milk, stir the sugar into the remainder of the milk, which place on the fire ; when it begins to boil add the dissolved corn flour. Stir continually for a few minutes, till it becomes a smooth paste. Now stir in the beaten whites of eggs and let it remain a little longer to cook the eggs. Flavour the whole with vanilla. Now take out a third of the pudding, flavour the remainder in the kettle with a bar or tablet of chocolate, softened, mashed, and dissolved with a little milk. Put half the chocolate pudding in the bottom of a mould (which has been wetted with water), smooth the top ; next make a layer with the white pudding, smooth it also ; next the remainder of the chocolate pudding. Serve with whipped cream flavoured with vanilla. Chocolate Souffle. Dissolve rather less than a quarter of a pound of chocolate in a basin in which there is a little lukewarm water, add the yolks of four eggs and two handfuls of crushed sugar, and mix together till a smooth frothy paste. Beat up the four whites to snow and add them to the mixture and pour the whole into a souffle dish. Leave it for twenty minutes in the oven, then serve. Clarence Pudding. Mix together two ounces of flour, two ounces of ed butter, three beaten yolks of eggs, two es, and half a pint of milk. Bake these in 2 oval tins one inch deep for half an hour, and ikle powdered sugar over. Citron Pudding (plain). jrate an ounce of citron, the juice of a small >n, and mix in half a pint of milk with loaf .r to taste, and an ounce of flour. Put the ture into a buttered mould, fill it half-full, and ; in an oven for about twenty minutes. Citron Pudding (rich). ^ine a dish with puff paste ; slice very thinly an ounce of orange peel, the same of lemon and two ounces of citron, the yolks of five ., and the whites of two all well beaten, an :e of white sugar, and four ounces of butter ed and clarified. Stir all well together, and ■ into the dish ; bake one hour and serve. Citron Tartlets. I^ream a quarter of a pound of butter with six ;es of powdered sugar, then add gradually the s of four and the whites of two eggs and a teaspoonful of brandy; then chop very fine one ounce of citron and half an ounce of lemon peel. Line some patty-pans with puflf-paste, and throw a little of the chopped mixed peel upon the paste and then a tablespoonful of the butter, and put into the oven at once. Coburg Pudding.