Cabinet pudding

—a cabinet pudding is made in any kind of a mould and of any size, with sponge-cake or lady's fingers. Butter a mould well; if the butter is too firm, warm it so as to grease the mould better. Slice some citron and cut it in lozenges or of any other shape, according to fancy, and place tastefully on the bottom of the mould; place some raisins all around also. It is not necessary to cover the bottom with them, but have some here and there, imitating flowers, stars, etc. Then put over them a layer of sponge-cake, cut in strips of any length and about half an inch thick; on this layer place some citron, some comfited (candied) fruit of one or several kinds, and all cut in dice, also some raisins; then another layer of cake, some more fruit, and so on, till the mould is full. After having placed the citron and raisins on the bottom, it is not necessary to put the rest in with care or order, but merely fill the mould with them and so that they are all mixed up. Set about a pint of milk on the fire and take it off as soon as it rises. Mix well in a bowl three ounces of sugar with three yolks of eggs, then turn the milk into the bowl, little by little, stirring and mixing the while, and pour the mixture over the cake, fruit, etc., into the mould. The above quantities of milk, sugar, and eggs are for a middling-sized pudding, and it will be very easy to make more or less, according to the size of the pudding. The mixture must be poured over in sprinkling, and it must nearly cover the whole within about half an inch. It must not be poured too slowly, for, the cake absorbing the liquor pretty fast, you would have too much of it if you were filling as directed above; we mean filling till the mould is nearly full. Place the mould in a pan of cold water so that it is about one-third covered by it, set on the fire, and as soon as it boils, place the whole, pan and mould, in an oven at about 380 degrees fahr., and bake. For a middling-sized one it takes about one hour. When done, place a dish over the mould, turn upside down, remove the mould, and serve with a sauce for puddings. with vermicelli—blanch four ounces of vermicelli, drain and drop it in cold water and drain again. While the vermicelli is cooking, put about a quart of milk in a saucepan on the fire with two ounces of sugar and a piece of lemon-rind, stir now and then to dissolve the sugar, and as soon as the milk rises, take it from the fire, remove the lemon, then turn the vermicelli into it, put back on the fire, add a tablespoonful of butter, stir continually, and when the vermicelli is well cooked, take off, mix well with the whole four eggs and sugar to taste. Turn the mixture into a well-buttered mould, place it in a pan of boiling water, boil slowly for ten minutes, then place as it is, pan and mould, in a moderately-heated oven to finish the cooking. It will take from fifteen to twenty minutes. Proceed as above with macaroni, tapioca, etc.

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