349. Rice Pudding

Over the cold rice pudding pour a custard, and add a few lumps of jelly or preserved fruit. Remember to remove the baked coating of the pudding before the custard is poured over it.

350. Apple Tart

Cut into triangular pieces the remains of a cold apple tart; arrange the pieces around the sides of a glass or china bowl, and leave space in the centre for a custard to be poured in.

351. Plum Pudding

Cut into thin round slices cold plum pudding and fry them in butter. Fry also Spanish fritters, and place them high in the centre of the dish, and the fried pudding all round the heaped-up fritters. Powder all with lump sugar and serve them with wine sauce in a tureen.

352. Apples In Syrup For Immediate Use

Rare and core some hard round apples, and throw them into a basin of water; as they are done, clarify as much loaf sugar as will cover them; put the apples in along with the juice and rind of a lemon, and let them simmer till they are quite clear; great care must be taken not to break them. Place them on the dish they are to appear upon at table, and pour the syrup over.