Cabinet Pudding
Candied citron, ½ cup.
Seedless raisins, ½ cup.
Currants, ½ cup.
Cinnamon.
Nutmeg.
Stale sponge cake, 1 quart.
Milk, 2 cups.
Eggs, 2.
Butter, melted, 1 tablespoonful.
Salt.
Butter a pudding mold that will hold at least two quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one-half hour, then set into a pan of water, cover, and bake until the custard is set. Serve with a tart sauce.