The table

Place it on a table upside down, remove the paper, and with a knife cut it into small, square, dice-shaped pieces, mixing with them one ounce of dried currants, as for No. 1080, and one ounce of finely chopped candied citron. Butter and sugar well six small pudding-molds, each capable of containing one and a half gills. Fill them equally with the above preparation, then put in a vessel four ounces of powdered sugar with two raw eggs ; beat well with a pastry- whip for two minutes, then add a pint of cold milk, mixing again for one minute, strain through a sieve into another vessel, add half a teaspoonful of lemon essence, and stir lightly for one minute more. Pour this slowly over the puddings, a little each time, so as to give the necessary opportunity for it to absorb; lay them on a tin pan, filled to half the height of the molds with warm but not boiling water, then place in a moderate oven to steam for thirty minutes ; remove them from the pan, and lay them in a cool place for one hour, afterwards leaving them in the ice-box until ready to serve. Take a pint of whipped cream, as for No. 1254, put it in a vessel, mixing in for two minutes half a gill of good maraschino, and leave it in the ice-box until ready ; then prepare a cold dessert-dish. Run a thin knife down each pudding sepa- ' rately, from top to bottom, pass it carefully around the mold, so as to detach them easily. Pour the maraschino sauce over, and send to the table immediately. 1135. Cold Pudding à la Porfirio Diaz.— Prepare six small puddings exactly the same as for No. 1134, only substituting sauce a la Diaz (No. 1136) for the maraschino sauce. 1136. Sauce à la Diaz. — Put into a saucepan half a pint of Jamaica rum, three ounces of granulated sugar, half a split vanilla-bean, grate in the rind of a medium-sized orange, and add a gill of Marcella wine. Place the pan on the stove, and as soon as the liquid catches fire put on the cover, and let boil for one minute only. Set the pan on one side to allow it to infuse for five minutes, then strain through a fine sieve into a bowl, transfer it to a jar, cover tightly, and let cool off thoroughly. When ready to serve, pour the sauce pver the puddings, distributing it evenly, and then send to the table. 1137. English Pudding, Baked. — Put in a saucepan two gills of sweet cream, three ounces of powdered sugar, and the peel of half a mediumsized lemon; place the pan on the stove, and, with a spatula, stir, and let boil for three minutes and take off the fire. Have ten ounces of stale French bread, pare off the crust and cut it into small, dice-shaped pieces; add them to the preparation, mixing lightly; put on the lid, and let the bread soak for ten minutes. Chop up very fine one ounce of candied citron; mix it with four ounces of dried currants, prepared as for No. 1080, four ounces of melted butter, four ounces of melted and strained beefmarrow, and a saltspoonful of salt. With the hand stir thoroughly for two minutes. Pour this preparation in with the soaked bread, and mix gently, either with the hand or a spatula, for ten minutes; meanwhile breaking in three eggs, one by one at a minute's interval, and adding a gill of Madeira wine and half a gill of cognac.