Puddings and Pastry à la Mode

Take plain round Savoy cake and scoop out neatly all the inside, leaving an inch all round, and at the bottom. Cut some apricots into small pieces, likewise three or four pieces of pineapple and a dozen and a half crystallised or glacé cherries. Crumble over these about a dozen ratafias and the inside of the cake broken up small, and fill the hole in the Savoy with it all ; having well mixed all together, first make a rich custard and pour into the cake. Put the cake in a round mould, and cover it with a piece of paper ; then place the mould in a stew-pan containing about one quart of boiling water, and let the pudding gently boil for three quarters of an hour. When ready turn out and serve the following sauce over and round it : one gill of boiling water, a good tablespoonful of powdered sugar and one gill of sherry ; when these boil, stir in one tablespoonful of corn flour mixed with half a gill of cold water, stirring till it boils. Add a few drops of cochineal to colour it Cocoanut Pudding. Melt over a slow fire two ounces of fresh butter and four ounces of sifted sugar. Pour out after boiling two minutes, and add two ounces of desiccated cocoanut, one ounce of finely shred citron, the grated rind of half a lemon, and four eggs. When these ingredients have been well beaten together add the strained juice of the half lemon ; put the mixture into a mould and bake in a moderate oven for three-quarters of an hour, ornament with apricot jam piped on, and different coloured fondants arranged on it. Pistachio-kernels, grated and strewed over, look well. Cocoanut Tartlets. Line some tartlet-pans with puff-paste. Put a small piece of cork about an inch in diameter in the centre. When baked take out the cork, and ice round the edge with pink icing ; then dip each case in granulated cocoanut ; then put in the centre, neatly, different kinds of jams, such as greengage, apricot, raspberry, etc. College Pudding. Put half a pound of bread-crumbs into a basin, a quarter of a pound of finely chopped suet, the same of currants, two whole eggs, two ounces of sugar, a dust of nutmeg, a pinch of salt, and a little milk to mix it. Make it into round balls, egg-andcrumb them, and fry in hot fat till a nice colour. Dish up with sugar sifted over them and rum butter sauce. Compote of Chestnuts. Boil some chestnuts in water. If they colour much, change the water. When done peel them and add some hot syrup ; leave on the fire for a few minutes, and flavour with a tea-spoonful of essence of vanilla ; pour into a glass dish and serve cold. A LA MODE. ai Countess Pudding. Stir two yolks of eggs and a tablespoonful of castor sugar well together ; add half an ounce of pounded almonds and another yolk of egg ; thicken with mashed baked potatoes ; flavour with vanilla ; stir in the whipped whites of the eggs ; boil, and serve with whipped cream over. Cranberry and Apple Tart. Mix half a pint of cranberries with half a pound of sugar and a spoonful of water ; let simmer till soft. Slice thin half-a-dozen apples ; put a rim of paste round a pudding-dish ; strew in the apples, pour the cranberries over, and cover with a good crust. The Curates' Puddings. Put a pint of milk into a saucepan with the thin rind of a large lemon, a pinch of salt, a piece of butter the size of a walnut, and a heaped tablespoonful of sugar. Let it stand by side of fire till the butter is dissolved. Let it stand to cool. Whisk the yolks of four eggs and the whites of two. Mix with them gradually four tablespoonfuls of flour, add the milk and pour the mixture into buttered cups, which must be only half-filled ; bake for half an hour, turn out and serve with wine sauce. Currant Salad. Pick over a pint of red currants and place them in the centre of a compote dish ; then pick over