Cabinet Pudding.
½ lb. flour.
¼ lb. butter.
5 eggs,
1½ lb. sugar.
½ lb. raisins, seeded and cut in three pieces each.
¼ lb. currants, washed and dried.
½ cup cream or milk.
½ lemon—juice and rind grated.
Cream the butter and sugar; add the beaten yolks, then the milk and the flour, alternately, with the whites. Lastly, stir in the fruit, well dredged with flour, turn into a buttered mould, and boil two hours and a half at least.
Serve hot, with cabinet pudding sauce over it. (See Sweet Sauces.)