A CABINET PUDDING.
Split and stone three dozens of fine jar raisins, or take an equal number of dried cherries, and place either of them regularly in a sort of pattern, in a thickly-buttered plain quart mould or basin; next, slice and lay into it three penny sponge-cakes; add to these two ounces of ratifias, four macaroons, an ounce and a half of candied citron sliced thin, the yolks of four eggs with the whites of three only, thoroughly whisked, mixed with half a pint of new milk, then strained to half a pint of sweet cream, and sweetened with two ounces and a half of pounded sugar: these ought to fill the mould exactly. Steam the pudding, or boil it very gently for one hour; let it stand a few minutes before it is dished, that it may not break; and serve it with good wine or brandy sauce.
Jar raisins, or dried cherries, 3 dozens (quart mould or basin); sponge biscuits, 3; macaroons, 4; ratifias, 2 oz.; candied citron, 1-1/2 oz.; yolks of 4 eggs, whites of 3; new milk, 1/2 pint; cream, 1/2 pint; sugar, 2-1/2 oz.; steamed, or boiled, 1 hour.
Obs.—We have given this receipt, for which we are indebted to a friend, without any variation from the original, because on testing it we have found it very exact with regard to quantity and time; but though an extremely delicate and excellent pudding, a little flavouring would, we think, improve it: a small portion of the milk may be omitted, and its place supplied by ratifia, lemon-brandy, or aught else that is preferred.