BASKET PUDDING.
Take three ounces of butter, three ounces of sugar, one egg rubbed to a cream, a tea-cupful of milk, three-quarters of a pound of flour, two tea-spoonfuls of baking-powder mixed with flour; add the milk to the beaten eggs, then the flour; flavour with vanilla, and bake in small timbale moulds. Empty the centre by cutting off the top. Roll the outside in red currant jelly, then in fine crumbs of almonds. Fill the centre with switched cream and garnish with strawberries. Bring a handle of green angelica across the top.