Albert Puddings. Half a pound of ratafia cakes, a quarter of a pound of sweet almonds blanched and pounded, six penny sponge-cakes, three glasses of white wine, a pint of rich custard, and half a pint of cream, two ounces of lump sugar rubbed on fresh lemon peel. Pour the wine on the cakes, then add the almonds and custard, bake in a buttered dish in a slow oven, or in little cups. Apple Puffs fried in Butter. Ten or twelve apples, according to size, six yolks of eggs, half a pound of white sugar, two lemons with their peel and juice. Peel and core the apples, which must be quartered and boiled in a very little water till tender enough to beat up; it is still better to put the apples in a jar, closely covered, and place the jar in a saucepan of boiling water, add no water to the apples. When they are cool stir in the eggs, lemon, and sugar, put back again in the jar, and boil until it seems to thicken, then pour it out to cool, add a few bread crumbs, make into small cakes, soak in butter, and fry a nice brown in hot lard. Arrowroot Pudding. Butter a dish and lay some sliced apples in it, mix three dessert-spoonfuls of arrowroot in half a pint of milk with an ounce of lump sugar. Set it over the fire to boil, stirring it till thick, then pour it on the apples, flavour it with a little lemon peel if approved, bake one hour. Albion Pudding. Soak two penny French rolls in a pint of milk, add to it four eggs well beaten. Butter a mould and stick it all over with stoned raisins, pour in the pudding, and boil it one hour and a half. Amber Pudding. Beat well the yolks of four eggs, add half a pound of butter melted, half a pound of powdered white sugar, and a little essence of lemon or ratafia; put puff paste round the dish, and bake for half an hour. Almond Cheesecakes. Take half a pound of sweet almonds and half an ounce of bitter ones, blanch and pound them, melt one ounce of fresh butter, add to it half a pound of sifted sugar and the yolks of four eggs, not beaten. Mix these well with the almonds, adding half a teaspoonful of essence of ratafia or a little lemon juice; line small tins with puff paste; put a dessert-spoonful of the mixture in, and bake half an hour. This quantity will make two dozen cheesecakes. Apple Mould. Pare, core, and stew six or eight large apples with lemon peel, a tea-cup half full of white sugar, and water enough to cover them; add half an ounce of "Nelson's Gelatine." Dip a mould in cold water, pour in, and when cold turn it out. Apple Pudding. Put into a basin three quarters of a pound of flour, and half a pound of suet chopped fine, and a pinch of salt; well mix, and add enough water to make a light paste; roll it out to a quarter of an inch thick; line a buttered basin with the paste; peel and core some cooking apples, fill the basin quite full; add four cloves, one ounce of sugar, and a very small piece of butter; put another piece of paste on the top; join the edges; cover a cloth over the top, and put it in boiling water; keep it boiling for two hours and a half. Serve with sugar and cream. A Pudding for a Prince. Blanch six bitter almonds; add two ounces of sweet almonds; boil them twenty minutes in enough milk to cover them; take them out of the milk and pound them to a paste; when the milk is nearly cold add four well-beaten eggs, half a gill of cream, and two table-spoonfuls of brandy; rub six ounces of stale sponge-cake to crumbs; mix these ingredients well, and beat for ten minutes, stir in two ounces of sifted sugar; butter a mould, stick it round in vandykes with dried cherries, pour in the mixture, tie it over with writing paper spread with butter, and steam fast over boiling water for two hours; turn out carefully, and serve with the following sauce: Moisten a tea-spoonful of arrowroot with a table-spoonful of cold milk; pour a gill of boiling milk upon it, and stir in a dessert-spoonful of white sugar; boil three minutes. Dissolve a quarter of a pound pot of cherry jelly, and stir in by degrees; stir till quite smooth off the fire; the sauce should be a bright rose colour. Almond Pudding, Boiled. Blanch and beat to a paste half a pound of Jordan almonds; add half a glass of brandy, a quarter of a pound of white pounded sugar, three ounces of very fine bread crumbs, the beaten yolks of four, and the whites of three eggs, and a pint of cream; mix well and boil for half an hour in a mould; serve with white sauce flavoured with brandy. Apple Custard Pudding. Peel, cut, and core twelve apples, put them in a lined saucepan with a teacup full of water and a piece of lemon peel; sweeten with moist sugar; when soft put them in a pie dish, and pour over them a custard made by mixing a pint of milk, three eggs, and a little sugar; grate a little nutmeg over the top and bake for half an hour. Apple Fritters without Eggs. Mix together two large table-spoonfuls of flour, twọ of apples chopped fine, and one of sugar, and a pinch of carbonate of soda, add sufficient milk to make a stiff batter; put a dessert-spoonful into the pan at a time, and fry in boiling lard a light brown. Aunt Lulu's Pudding. Half a pound of flour, a quarter of a pound of butter, or fresh dripping, half a tea-spoonful of carbonate of soda, two ounces of sugar, and a pinch of salt; mix well together, then add one egg well beaten, and half a pint of milk; beat all together a few minutes; butter a pie-dish, and put a layer of the mixture in; spread a table-spoonful of orange marmalade over it, then add another layer of the pudding, and so on until the dish is full; bake in a brisk oven for twenty minutes. Turn out of the dish, and sift a little white sugar over. A Nice Pudding to eat Cold. One pint of milk, a quarter of an ounce of isinglass, one table-spoonful of ground rice, one tablespoonful of arrowroot; rub the arrowroot and rice |