Boil a pint of milk separately, and strain it into a basin; make it sweet with some lump sugar, some of which has been rubbed on the outside rind of lemon. Next: beat in thoroughly, when the milk has partly cooled, four well-beaten eggs. Next: butter a mould or basin - a plain round basin makes a handsome pudding - and stick in the butter some stoned raisins, or some preserved cherries, or sliced candied peel, or any kind of preserved fruit; then place in the mould some sliced sponge cake, mixed, if the pudding is wished very rich, with ratafias and maccaroons; then pour the mixed eggs and milk, which is really unthickened custard, over the cakes, and fill the mould not more than three-quarters full. Steam the cake (see No. 8) for about an hour and a half, turn it out of the mould on to a dish, and serve hot, surrounded with some sweet sauce. (See Sweet Sauce).

CABINET PUDDING.

This is an expensive pudding, but cooks should remember the idea, and invent puddings cheaper on the same principle. For instance - sprinkle a buttered mould with currants, fill up with stale bread, and pour in a sweet custard, and proceed as directed. The most common mistake in making this pudding is putting in too much sponge cake. This swells. One sponge cake and a half is sufficient for a pint of custard. A plain, round basin, nicely ornamented with cut stars of citron and preserved cherries, looks better than a mould.