Steamed Cabinet Pudding
Use one tablespoonful of butter to grease a three pint pudding mould. Take one cupful of fruit; raisins, candied cherries, or preserved fruits, as you prefer; sprinkle one half the fruit in the buttered mould, then break in stale cake or bread crumbs, mixing with it the rest of the fruit, filling the mould lightly. Then whip up three eggs, add to them three tablespoonfuls of sugar and three cupfuls of milk, pour over the cake and fruit mixture. Let stand one hour, then steam for one and one fourth hours. Serve hot with creamy sauce.