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RATAFIA PUDDING, BOILED (another way)

Butter a plain round mould thickly, and ornament the inside with even rows of dried cherries. Pour a pint of cream or milk over four penny sponge biscuits and eight ounces of crushed ratafias. Beat the mixture well, add the yolks of six eggs, two table-spoonfuls of sugar, and a glassful of brandy. Lay a round of buttered paper on the top of the mould, tie it up, and boil or steam the pudding. Serve with arrowroot or wine sauce. Time to steam, one hour. Probable cost, if made with milk, 2s. Sufficient for four or five persons.