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Cabinet Pudding, Boiled

Put a pint of new milk into a saucepan with two table-spoonfuls of sugar and the rind of a lemon. Let it nearly boil, to extract the flavour of the lemon, then add to it four well-beaten eggs. Butter a mould rather thickly, and ornament it with stoned raisins, candied peel, or in any other way; then fill it with alternate layers of sliced sponge finger biscuits and crushed ratafias. Put in the biscuits lightly, so as not to disturb the ornamentation. When the mould is nearly full, and it is time to steam the pudding, pour the cold custard gradually over the cake. Put a piece of buttered writing paper over it, place it in a saucepan, and steam it gently for an hour. Serve with wine sauce. Probable cost, 1s. 2d. Sufficient for six persons.