Peach Pudding

Peel twelve ripe peaches and cut them in pieces, put them in a basin, sprinkle fine sugar over and let them stand for an hour. Put one and one-half pints of milk in a double boiler. Before preparing the peaches put one ounce of gelatine or isinglass in a teacupful of milk and let it soak for an hour. Stir four beaten eggs with two tablespoonfuls of finely-powdered sugar and the gelatine in the milk when boiling, and continue stirring for four or five minutes. Take the double boiler off the fire and mix with the custard a little salt and one wineglassful of Madeira. Put the peaches in a glass dish, and when the custard has partly cooled pour it over and leave them for a few hours before serving. It is better, if possible, to make this pudding the preceding day.

Princess Pudding

Put two ounces of French gelatine into a large basin with one pint of cold water and let it soak for an hour or a little more; then pour over one pint of boiling water, stir it well, and while doing so add three breakfast cupfuls of moist sugar, the strained juice of four lemons and one pint of Madeira or Malaga wine. Pour the mixture into a saucepan over the fire, and when it commences to thicken add the whites of four eggs previously beaten to a stiff froth. Turn the whole into a Princess mould packed in ice, and when it is set and firm turn it out onto a dish and serve with one quart of rich custard poured round it. The dish may afterward be garnished with crystallized fruits, macaroon, ratafias or other sweet fancy biscuits.

Sponge-Cake Pudding

Soak half a dozen sponge-cakes in new milk; beat four eggs with a pint of cream; then pour them over the cakes and beat all well together. Sweeten to taste with powdered sugar and add a few drops of essence of vanilla or lemon; ornament the interior of a mould with crystalized cherries and orange chips and pour in the mixture. Pack the mould in pounded ice and leave it for an hour or two. When ready to serve, dip the mould into warm water, wipe it and turn the contents onto a fancy dish.

Rhubarb With Meringue

Cut the rhubarb into short lengths, put it in a saucepan with a small quantity of water and stew it gently until it is tender; then mash it together with about one pound of moist sugar and stir it over the fire for about ten minutes longer; then turn it into a pie-dish. Whisk the whites of two eggs to a firm froth with one tablespoonful of powdered sugar, spread it over the rhubarb and put it in a brisk oven until lightly browned. Serve while hot.

Boiled Rice And Cream

Pour one pint of cold milk into a saucepan, add one pint of cold water, and one-half saltspoonful of salt, and place the pan on a hot range; when boiling, throw in four ounces of well-cleaned raw rice, and with a spatula stir slowly and constantly at the bottom for twenty-five minutes while it is cooking. Take the pan from the fire, and add immediately four ounces of powdered sugar and one ounce of butter, and mix well together with a spatula for two or three minutes. Transfer the mixture into another vessel, and stand it in a cold place for one hour. Whisk to a stiff froth one pint of rich cream, cover the basin with a napkin, and let it stand for twenty minutes; should there be any milk settled at the bottom, pour it off, and add to the cream two ounces of powdered sugar and one teaspoonful of vanilla flavoring; then with a wire whisk beat together for two minutes longer; take the rice from the vessel, drop it gradually into the whipped cream and mix the whole slowly and carefully together for three or four minutes. Line a two-quart melon-shaped mould with three ounces of peach marmalade, fill the mould with the preparation, place on the cover, and after putting a little broken ice at the bottom of the pail, lay in the mould and cover carefully and entirely with broken ice, and freeze for one hour. Have ready a vessel with two quarts of lukewarm water, lift up the mould from the pail, dip it into the water, wash off the ice and raise it up immediately, remove the cover, turn the preparation onto a cold dish, and send it to the table.