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Classic
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page 176
and flavoring to suit; sweeten it with half a pound of white sugar, and in
summer cover the mould up in ice and salt until wanted.
In winter steam it and serve with butter and sugar sauce.
STEAMED CABINET PUDDING, VERY FINE
Butter a pudding mould, and line it with brioche, or any kind of cold sweet
roll, or Sally Lunn, that has been left over. Fill the mould with layers of
sponge cake, or macaroons, alternately with currants, or seedless raisins,
chopped citron, or other dried fruit; then make a boiled custard of six yolks of
eggs (for a moderate size mould), a pint of milk or cream, six ounces of sugar,
a glass of brandy, and the grated rind of a lemon. Moisten the macaroons with
extract of lemon, and then pour over the custard, which need not be previously
boiled, as the pudding is to be steamed, and boiling the custard is unnecessary,
except when it is to be iced. Serve with wine or hard butter sauce beaten up
with a little wine.
MERINGUE PUDDING. VERY NICE
Take a pint of bread crumbs, a quart of milk and four eggs. Make one pint of
milk boiling hot, pour it over the bread crumbs, and beat it smooth; when cool,
add a cup of sugar, and the yolks of the four eggs; also a lump of butter (the
size of an egg). Beat all well together, thin it by adding the rest of the milk,
flavor it with peach or nutmeg, and set it in the oven to bake. You must only
bake it long enough to cook the eggs, for, if you leave it to stew and simmer in
the stove, it loses its jelly-like consistence, and the milk turns to whey. When
slightly brown on top, take the
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