Ingredients. - Six sponge finger-biscuits. Two ounces of ratafias. Half a pint of milk. Half an ounce of best gelatine. The yolks of four eggs. Two ounces of dried cherries. Two or three pieces of angelica. Half a gill of cream. One teaspoonful of essence of vanilla. One tablespoon-ful of powdered sugar.

Time required, about half an hour.

To make a Cold Cabinet Pudding:

1. Take a pint mould and ornament the bottom of it (according to taste) with the dried cherries and pieces of angelica.

2. Split the sponge-biscuits in half and line the inside of the tin with them and the ratafias in the mould.

N. B. - Place the biscuits only round the sides of the tin (not over the bottom), arranging them alternately back and front next the tin.

3. Break four eggs, put the yolks in a basin (the whites put aside, as they are not required for present use), and beat them well with a wooden spoon.

4. Stir half a pint of milk into the eggs, and pour the mixture into a jug.

5. Take a saucepan, fill it half full of hot water, and put it on the fire to boil; when the water boils, remove the saucepan to the side of the fire.

6. Stand the jug in the saucepan, and stir the custard very smoothly until it thickens to the consistence of cream; but it must not boil, or it will curdle.

7. Put half an ounce of gelatine in a small stewpan or gallipot, with a tablespoonful of water, and stand it near the fire to melt.

8. When the custard is sufficiently thick, take the jug out of the saucepan and stand it aside to cool.

N. B. - Place a piece of paper over the mouth of the jug, to prevent the dust getting in.

9. Stir the gelatine until it is quite melted.

10. Pour the melted gelatine through a strainer into the custard.

11. Also add half a gill of cream, a teaspoonful of essence of vanilla, and a tablespoonful of powdered sugar.

12. Pour it all on the cakes in the mould.

13. Stand the mould in a cold place to set; in summertime it should be placed on ice.

14. When the pudding is quite cold and set, turn it out carefully on to a dish, and it is ready for serving.