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Ratafia Pudding, Boiled

Boil the thin rind of a lemon and an inch of stick cinnamon in three-quarters of a pint of milk till it is pleasantly flavoured. Sweeten it, pour it over a quarter of a pound of grated bread-crumbs, and let it cool. Add the yolks of four eggs, the whites of two, and, if it is at hand, a table-spoonful of ratafia, or two or three drops of the flavouring, and beat the mixture well. Butter a plain mould thickly, lay round it even rows of ratafias or of sweet almonds blanched and sliced, pour the pudding in gently, cover with a round of buttered writing-paper, tie it up, and steam over boiling water. Turn the pudding out gently, and send arrowroot sauce, flavoured with ratafia, to table with it. Time to steam, rather less than one hour. Probable cost, 1s. Sufficient for three or four persons.