Brandy Pudding
Line a mould with jar raisins stoned, or dried cherries, then with thin slices of French roll; next to which put ratafias, or macaroons, then the fruit, roll, and cakes in succession, until the mould be full; sprinkling in at times two glasses of brandy. Beat four eggs, yelks and whites: put to them a pint of milk or cream, lightly sweetened, with half a nutmeg, and the rind of half a lemon finely grated. Let the liquid sink into the solid part; then flour a cloth, tie it tight over, and boil one hour; keep the mould the right side up. Serve with pudding sauce.