[Modern cookery, in all its branches

By pouring water into this it may easily be detached from the jelly ; the fruit is then to be placed in the space left by it, and the whole filled up with more jelly : to give the proper effect, it must be recollected that the dish will be reversed when sent to table. QUEEN MAB’s PUDDING. (An Elegant Summer Dish.) Throw into a pint of new milk the thin rind of a small lemon, and six or eight bitter almonds, blanched and bruised ; or substitute for these half a pod of vanilla cut small, heat it slowly by the side of the fire, and keep it at the point of boiling until it is strongly flavoured, then add a small pinch of salt, and three-quarters of an ounce of the CHAP. XXIII.] SWEET DISHES, OR ENTREMETS. finest isinglass, or a full ounce should the weather be extremely warm; when this is dissolved, strain the milk through a muslin, and put it into a clean saucepan, with from four to five ounces and a half of sugar in lumps, and half a pint of rich cream ; give the whole one boil, and then stir it, briskly and by degrees, to the well-beaten yolks of six fresh eggs ; next, thicken the mixture as a custard, over a gentle fire, but do not hazard its curdling ; when it is of tolerable consistence, pour it out, and continue the stirring until it is half cold, then mix with it an ounce and a half of candied citron, cut in small spikes, and a couple of ounces of dried cherries, and pour it into a mould rubbed with a drop of oil : when turned out it will have the appearance of a pudding. From two to three ounces of preserved ginger, well drained and sliced, may be substituted for the cherries, and an ounce of pistachio-nuts, blanched and split, for the citron ; these will make an elegant variety of the dish, and the syrup of the ginger, poured round as sauce, will be a further improvement. Currants steamed until tender, and candied orange or lemon-rind, are often used instead of the cherries, and the well-sweetened juice of strawberries, raspberries (white or red), apricots, peaches, or syrup of pine-apple, will make an agreeable sauce ; a small quantity of this last will also give a delicious flavour to the pudding itself, when mixed with the other ingredients. Cream may be substituted entirely for the milk, when its richness is considered desirable. New milk, 1 pint ; rind 1 small lemon ; bitter almonds, 6 to 8 (or, vanilla, -J- pod) ; salt, few grains ; isinglass, £ oz. (1 oz. in sultry weather) ; sugar, oz. ; cream, \ pint ; yolks, 6 eggs ; dried cherries, 2 oz.; candied citron, 1^ oz. ; (or, preserved ginger, 2 to 3 oz, and the syrup as sauce, and 1 oz. of blanched pistachio-nuts ; or 4 oz. currants, steamed 20 minutes, and 2 oz. candied orange-rind). For sauce, sweetened juice of strawberries, raspberries, or plums, or pine - apple syrup. Obs. — The currants should be steamed in an earthen cullender, placed over a saucepan of boiling water, and covered with the lid. It will be a great improvement to place the pudding over ice for an hour before it is served. NESSELRODE CREAM.