Macaroon Puddings

Place three-quarters of a pound of macaroons in a basin and pour over a pint and a half of boiling cream. Leave until cold, then beat them up with a wooden spoon. Beat the yolks and whites of six eggs and mix them in with the macaroons, adding sugar to taste and a wineglassful and a half of pale brandy. Butter some moulds, fill them with the mixture, and bake for ten minutes. When they are cooked, turn them out onto a dish, dust them over with fine sugar, and serve.

Orange Pudding (Baked.)

Put one quart of milk over the fire in a saucepan. Beat very light the yolks of five eggs and the whites of two, together with four ounces of sugar. When the milk gets very hot but before it boils, pour it over the beaten eggs and stir well together, adding the grated yellow rind of an orange; then pour it into a buttered pudding-dish, put it in a pan of boiling water in the oven, and bake. Beat the whites of three eggs and two tablespoonfuls of powdered sugar to a stiff broth, and when the pudding is done, remove from the oven, spread this froth over, and return it to the oven for two or three minutes to harden the froth.

Pineapple Pudding

Make a crust with one-quarter of a pound of suet chopped very fine (or beef marrow may be used, if desired), one-half pound of flour, and sufficient water to mix, using a knife for mixing and not the hands. With this line a greased basin, and put in about half a grated pineapple and a liquor-glassful of curacoa, which should about half fill it, then cover with a thin layer of the paste, pour over a sweetened custard prepared with a teacupful of milk and a couple of eggs, and flavored with a little noyau; cover it over with some more of the paste, and steam for an hour and a half.

Quince Pudding

Boil seven large quinces until they are very soft; peel, core and mash them, then add the yolks of four eggs beaten together with one pint of cream. Sweeten the mixture to taste, and flavor it with a little powdered ginger and cinnamon. Butter the edges of a pie-dish, place a strip of puff paste round it, pour in the pudding, and bake in a moderate oven for forty-five minutes. When cooked sift powdered sugar over, and serve with a rich custard.

Raspberry Pudding

Put four ounces of butter into a basin, warm and beat it up with three well-beaten eggs. Stir in four ounces of sugar and one pound of raspberry jam. Have in readiness one-half pound of fine breadcrumbs, place a layer of them at the bottom of a buttered mould, then a layer of the jam mixture, and keep on in this way until the whole is used up. Place the mould in a moderate oven, and bake for about an hour. Turn the pudding out onto a dish, and serve.

Ratafia Pudding (Baked)

Pour one quart of cream into a saucepan, sprinkle in one-half pound of dry sponge-cakes well crushed, and boil for about half an hour. Add about three ounces of butter, four ounces of sugar, one wineglassful of wine, and a small quantity of grated nutmeg to flavor, and stir well over the fire for a few minutes, then turn them into a basin to cool. When it is nearly cold, add the well-beaten yolks of four eggs and two ounces of sweet almonds blanched and pounded with a little lemon juice, and mix all thoroughly together. Place the mixture in a pie-dish, sprinkle over a little sugar, place it in a sharp oven, and bake in a sharp oven until done. Take it out, and serve.