Orange Tartlets.—Line some patty-pans with sweet short paste, fill them with uncooked rice, and bake to a light brown colour; remove the rice, and fill each tartlet with oranges prepared as for a compote, only cut into smaller pieces; pour syrup over before sending to table, or else sift sugar over, as preferred.
Orchard-street Pudding.-½ lb. breadcrumbs, 6 oz. beef suet chopped very fine, 3 tablespoonfuls marmalade, rind and juice of 1 lemon, 1 teaspoonful soda carbonate, 3 tablespoonfuls sugar, 3 eggs well whipped, a little grated nutmeg, the whole to be thoroughly mixed, put into a mould, and boil 3½ hours. It should be served with wine sauce.
Oswego Pudding.—Pour ½ teacupful boiling milk over 6 Oswego biscuits; beat them up with ½ oz. sugar and 1 oz. butter; stir in a well-beaten egg the last thing, and bake in a small greased pie-dish for 15 minutes. This makes a very light little pudding for 2 people, and without the butter is good for invalids.
Pancakes.—(a) Mix 2 tablespoonfuls flour with ½ pint cream, add 2 eggs, and beat the whole well till quite smooth; put in a tablespoonful of powdered sugar, a little powdered cinnamon, and a little grated nutmeg.
(b) Make a thin batter with 1 pint cream and some flour, put in ½ lb. fresh butter melted, 8 eggs well beaten, ½ nutmeg grated, and a little salt.
(c) Mix 1 pint milk with as much flour as will make a thin batter; add a glass of pale brandy, a little grated nutmeg, a little powdered ginger, and a pinch of salt; then add 4 eggs, beat all well together till smooth.
(d) Put into a basin 4 eggs, 4 tablespoonfuls flour, 1 of pale brandy, 1 of olive oil, and 2 of orange-flower water; mix the whole into a smooth paste, then dilute it to the proper thickness with either milk or water.
Warm a perfectly clean small frying pan, put into it a piece of butter the size of a cobnut, and as soon as, by tilting the pan, the butter has been made to spread all over the pan pour into it a ladleful of any of the above batters; again tilt the pan quickly so as to spread the batter evenly all over it, and directly the batter is well set run a knife round the pancake and turn it over for a minute; then roll it up and put it in the screen or the oven to keep hot while the next pancake is cooked in the same manner; serve on a napkin with lemon quarters as a garnish. By using lard instead of butter this process of frying pancakes is rendered somewhat easier.
Paradise Pudding.—Put into a basin ½ lb. breadcrumbs, 4 apples, pared, cored, and minced, 4 oz. currants, 4 oz. sugar, salt, and grated nutmeg to taste, the rind of half a lemon, beat up 4 eggs; mix all well together, and stir in half a wineglassful of brandy; put into a buttered mould, and steam for 2 hours; serve with sweet sauce. Beer can be used instead of brandy, but not milk, as it makes the pudding heavy.