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Cabinet Pudding(Desserts) - (The Community Cook Book)
Butter a melon mold, decorated with seeded raisins; one layer
lady-fingers or stale sponge cake, then a few raisins, then repeat until
the mold is nearly full; beat well the yolks of three eggs, add three
tablespoonfuls sugar, one-half saltspoonful salt, add slowly one pint
boiling milk, pour over cake in mold, and then steam for one hour. Serve
with Foamy Sauce.
Rub one-half cup butter to a cream, add slowly one cup powdered sugar,
one teaspoonful vanilla. When ready to serve, add one-fourth cup boiling
water, the whites of two eggs beaten to a foam.
Cabinet PuddingButter very thickly a pint pudding-basin, and cover it neatly with
stoned muscatel raisins, the outer side of them being kept to the basin.
Lightly fill up the basin with alternate layers of sponge-cake and
ratafias, and when ready to steam the pudding, pour by degrees over the
cake a custard made of half-a-pint of boiling milk, an egg, three lumps
of sugar, a tablespoonful of brandy, and a little lemon flavouring.
Cover the basin with a paper cap and steam or boil gently for
three-quarters of an hour. Great care should be taken not to boil
puddings of this class fast, as it renders them tough and flavourless.
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