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Cabinet, or Chancellor's Pudding
INGREDIENTS for pudding large enough for 6 persons.-14 oz. of candied peel, 4 oz. of currants, a handful of sultanas, a few slices of Savoy cake, sponge cake, or French roll, 4 eggs, 1 pint milk, grated lemon-rind, 1/1 nutmeg, 3 tablespoonfuls of sugar. AVERAGE COST, 1s. 3d.
Melt some butter to oil, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part. Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces between with currants and sultanas; then add a few slices of sponge cake or French roll; drop a few drops of melted butter on these, and between each layer sprinkle a few currants.
Proceed in this manner until the mould is nearly full; then flavour the milk with nutmeg and grated lemon-rind; add the sugar, and stir to this the eggs, which should be well beaten. Beat this mixture for a few minutes; then strain it into the mould, which should be quite full; tie a piece of buttered paper over it, and let it stand for 2 hours; then tie it down with a cloth, put it into boiling water, and let it boil slowly for 1 hour. In taking it up, let it stand for a minute or two before the CAFE AU LAIT. cloth is removed; then quickly turn it out of the mould or basin, and serve with sweet sauce separately. The flavouring of this pudding may be varied by substituting for the lemon-rind essence of vanilla or bitter almonds; and it may be made much ticher by using cream; but this is not at all necessary.
TIME.-1 hour.
SEASONABLE at any time.
Café au Lait. - This is merely very strong coffee added to a large proportion of good hot milk; about 6 tablespoonfuls of strong coffee being quite sufficient for a breakfastcupful of milk. Of the essence, which answers admirably for café au lait, so much would not be required. This preparation is infinitely superior to the weak watery coffee so often served at English tables. A little cream mixed with the milk, if the latter cannot be depended on for richness, improves the taste of the coffee, as also the richness of the beverage.
CAKE, GOOD HOLIDAY. the cake into a buttered mould or tin, place it in a moderate oven immediately, and bake it from 1 to 24 hours.
TIME.-1 to 24 hours.
Cake, Common. (Suitable for sending to Children at School.) - INGREDI- ENTS for large cake.-2 lbs. of flour, 4 oz. of butter or clarified dripping, 1/1 oz. of caraway seeds, oz. of allspice, lb. of pounded sugar, 1 lb. of currants, 1 pint of milk, 3 tablespoonfuls of fresh yeast. AVER- AGE COST, 1s. 7d.
Rub the butter lightly into the flour; add all the dry ingredients, and mix these well together. Make the milk warm, but not hot; stir in the yeast, and with this liquid mix the whole into a light dough; knead it well, and line the cake tins with strips of buttered paper; this paper should be about 6 inches higher than the top of the tin. Put in the dough; stand it in a warm place to rise for more than an hour, then bake the cakes in a well-heated oven. If this quantity be divided into two, they will take from 1 to 2 hours baking.
TIME.-1 to 2 hours.
Café Noir. This is usually handed round after dinner, and should be drunk well sweetened, with the addition of a little brandy or liqueurs, which may be added or not at pleasure. The coffee should be made very strong, and served in very small cups, but never mixed with milk or cream. Café noir may be made of the essence of coffee by pouring a table-pint of milk. AVERAGE COST, 1s. 3d. spoonful into each cup, and filling it up with boiling water. This is a very simple and expeditious manner of preparing coffee for a large party, but the essence for it must be made very good, and kept well • corked until required for use.