Turn out the puddings and serve at once.
Marmalade Pudding
2 eggs
Their weight in flour, butter and powdered sugar
1 table-spoon marmalade
1 tea-spoon baking-powder
Sift the flour and baking-powder together. Beat the butter to a cream. Add the sugar and beat again. Add the flour, marmalade and well-beaten yolks. Beat the whites to a stiff froth and add them last. Pour into a buttered basin and steam for an hour and a half. Turn out and spread with a little marmalade. Serve with a sweet sauce.
Mousse à la Mangara
¹⁄₄ lb. powdered sugar
6 eggs
Wine glass of kirsch
Beat the sugar and eggs together until creamy and light. Add the kirsch and stand in a sauce-pan of hot water. Set over a slow fire and stir continually until the mixture thickens. It must not boil. Take off the fire and add the whites beaten to a stiff froth. Serve at once.
Palace Pudding
¹⁄₄ lb. butter
¹⁄₄ lb. castor sugar
3 eggs
¹⁄₂ tea-spoon vanilla
¹⁄₄ lb. flour
Beat the butter to a cream. Add the sugar and well-beaten eggs. Beat thoroughly. Add the flour. When well mixed add the vanilla. Butter a mould. Sprinkle it with powdered sugar. Steam one hour. Before turning out, let the pudding stand for a minute or two.