Cabinet Pudding.
½ lb. of prepared flour; ¼ lb. of butter; 5 eggs; 1½ lbs. of sugar; ½ lb. of raisins, seeded and cut into thirds; ¼ lb. currants, washed and dried; ½ cup of milk; ½ lemon—juice and grated peel.
Cream butter and sugar; add the beaten yolks, the milk, then the flour and whipped whites, by turns. Last of all, stir in the fruit, well dredged. Turn into a well-buttered mould and boil steadily nearly three hours. Be careful that the water does not bubble over the top of the mould. When done, dip in cold water for one minute; turn out, and eat with hot, sweet sauce.
