Cream the butter and sugar; add the beaten yolks; the milk and the flour alternately with the whites. Lastly, stir in the fruit, well dredged with flour; beat up thoroughly, pour into a buttered mould; put into a pot of boiling water and do not let it relax its boil for two hours and a half. Dip the mould into cold water for one moment before turning it out.
Cabinet Pudding Sauce.
- Yolks of 2 eggs, whipped very light.
- 1 lemon, juice and half the grated peel.
- 1 glass of wine.
- 1 teaspoonful of cinnamon.
- 1 cup of sugar.
- 1 tablespoonful of butter.
Rub the butter into the sugar; add the yolks, lemon, and spice. Beat five minutes and put in the wine, stirring hard. Set within a saucepan of boiling water, and stir until it is scalding hot. Do not let it boil. Pour over the pudding.
FEBRUARY.
First Week. Sunday.
Clear Vermicelli Soup.
- 6 lbs. of veal—the knuckle is best.
- 1 lb. of lean ham, cut fine.
- 1 bunch of sweet herbs.
- ¼ lb. of vermicelli.
- 5 quarts of water.
- Pepper and salt with half a teaspoonful ground mace.