Cabinet Pudding.
½ lb. of prepared flour.
¼ lb. of butter.
5 eggs.
½ lb. of sugar.
¼ lb. of raisins seeded and cut into three pieces each.
¼ lb. of currants, washed and dried.
½ cup of milk.
½ lemon, grated peel and juice.
Cream the butter and sugar; add the beaten yolks; the milk and the flour alternately with the whites. Lastly, stir in the fruit, well dredged with flour; beat up thoroughly, pour into a buttered mould; put into a pot of boiling water and do not let it relax its boil for two hours and a half. Dip the mould into cold water for one moment before turning it out.