Cabinet Pudding.
- ½ lb. flour.
- ¼ lb. butter.
- 5 eggs,
- 1½ lb. sugar.
- ½ lb. raisins, seeded and cut in three pieces each.
- ¼ lb. currants, washed and dried.
- ½ cup cream or milk.
- ½ lemon—juice and rind grated.
Cream the butter and sugar; add the beaten yolks, then the milk and the flour, alternately, with the whites. Lastly, stir in the fruit, well dredged with flour, turn into a buttered mould, and boil two hours and a half at least.
Serve hot, with cabinet pudding sauce over it. (See [Sweet Sauces].)