1297. 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.
1298. 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.
1299. 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.